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Grilled Peaches with Frozen Yogurt and Molasses Cookie Crumble

  • Prep 45 min
  • Total 45 min
  • Servings 6

Keep the grill warm the next time you're dining outside, and enjoy this fruity dessert, made even richer with Betty Crocker molasses cookie topping. ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
April 16, 2012

Ingredients

1
pouch (17.5 oz) Betty Crocker™ molasses cookie mix
1/2
cup butter or margarine, softened
1
tablespoon water
1
egg
1/3
cup packed brown sugar
1
teaspoon ground cinnamon
2
tablespoons butter, softened
3
unpeeled peaches, cut in half, pitted
1
pint (2 cups) vanilla frozen yogurt
1/2
cup fresh blackberries

Steps

Hide Images
  • 1
    Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, 1/2 cup butter, the water and egg until dough forms. Drop dough by tablespoonfuls onto ungreased cookie sheet, making 18 cookies.
  • 2
    Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 3
    Meanwhile, heat gas or charcoal grill. In small bowl, mix brown sugar, cinnamon and 2 tablespoons butter; set aside. Carefully brush oil on grill; place peach haves, cut sides down, on grill over medium-high heat. Cook uncovered about 5 minutes until peaches start to soften. Turn peaches over; spoon brown sugar mixture into centers. Cook 5 minutes longer; remove from grill.
  • 4
    Place 1 peach half in each of 6 dessert bowls. Top with scoop of frozen yogurt. Divide blackberries among bowls. Crumble 1 molasses cookie over top of each; serve 2 cookies on the side.

Expert Tips

  • Blueberries or raspberries can be substituted for the blackberries.
  • If you have leftover peaches (or want to grill some extras), refrigerate for another use. They make a great salad—chop the peaches and serve on mixed greens with crumbled blue cheese and balsamic vinaigrette dressing.

Nutrition Information

No nutrition information available for this recipe

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