Best 7 Ginger Peach Frozen Yogurt Wgingersnaps Recipes

GINGERSNAP PEACH CRISP

Steps:

• Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
• Stir in nuts.
• Sprinkle evenly over peaches.
• Bake at 350 for 15-20 minutes.
• Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
• You can also divide the dessert among 6 8-ounce baking cups.
• Bake at 350 for 10 minutes.

GINGER-PEACH DESSERT

Steps:

• Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
• Spread frozen yogurt over cooled crust. Freeze 30 minutes.
• Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

LEMON-GINGER FROZEN YOGURT

Steps:

• Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

GINGER PEACH CRUMBLE

Steps:

• Preheat the oven to 425*.
• Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
• Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
• Top with the crumbled gingersnaps.
• Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
• Serve warm or at room temperature, plain or with frozen yogurt.
• Enjoy!

GINGER PEACH PIES

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

PEACH FROZEN YOGURT

Steps:

• Place the peaches in a blender; cover and process until pureed. Set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., In a large bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. , Cut into pieces and place in a large bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.