Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Peach Mascarpone Frozen Yogurt Sandwiches https://www.metro.ca/userfiles/image/recipes/sandwich-au-yogourt-glace-aux-peches-et-mascarpone-10127.jpg PT30M PT15M PT4H45M
Preheat oven to 350°F (180°C).In a bowl, combine oatmeal, brown sugar, coconut, chocolate, salt and flour. Set aside.In a saucepan, melt butter, then add maple syrup, water and vanilla.Heat until smooth.Combine with dry ingredients and mix until you get a uniform texture.Shape into 12 balls and place on a cookie sheet.Bake for 15 minutes.Blend peaches, sugar and lemon juice until smooth using a food processor.Add yogurt and mascarpone and blend again.Put in a freezer-safe bowl and freeze for about 4 hours.Every hour, scrape the sides of the bowl and bring mixture to the centre to help it set.Once yogurt is frozen, sandwich 1 Tbsp. (15 mL) between two cookies, serve and enjoy!
6
0 0 0 0
Peach Mascarpone Frozen Yogurt Sandwiches

Peach Mascarpone Frozen Yogurt Sandwiches

Rate this recipe
0 Vote
6
sandwiches
0:30
Preparation
0:15
COOKING
4:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • chocolate coconut cookies

  • 1/2 cup
    (125 mL)
    oatmeal
  • 1/2 cup
    (125 mL)
    brown sugar
  • 1/2 cup
    (125 mL)
    coconut flakes
  • 1/4 cup
    (65 mL)
    dark chocolate chips
  • 1
    pinch of salt
  • 1 cup
    (250 mL)
    whole wheat flour
  • 1/4 cup
    (65 mL)
    unsalted butter
  • 1 1/3 Tbsp.
    (20 mL)
    maple syrup
  • 1 Tbsp.
    (15 mL)
    water
  • 1/2 Tbsp.
    (8 mL)
    vanilla extract
  • frozen yogurt

  • 3 cups
    (750 mL)
    peach
  • 1/3 cup
    (85 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1/2 cup
    (125 mL)
    plain 2% yogurt
  • 1/2 cup
    (125 mL)
    mascarpone cheese
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a bowl, combine oatmeal, brown sugar, coconut, chocolate, salt and flour. Set aside.

In a saucepan, melt butter, then add maple syrup, water and vanilla.

Heat until smooth.

Combine with dry ingredients and mix until you get a uniform texture.

Shape into 12 balls and place on a cookie sheet.

Bake for 15 minutes.

Blend peaches, sugar and lemon juice until smooth using a food processor.

Add yogurt and mascarpone and blend again.

Put in a freezer-safe bowl and freeze for about 4 hours.

Every hour, scrape the sides of the bowl and bring mixture to the centre to help it set.

Once yogurt is frozen, sandwich 1 Tbsp. (15 mL) between two cookies, serve and enjoy!

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.