Alice Walker, The Color Purple
This make ahead dessert is packed with the flavors of summer! Juicy ripe peaches are cooked into a compote, spiced with a little ginger and swirled into 2 layers of low-fat frozen yogurt for a guilt-free dessert. The graham çracker crust with chopped pecans is spiced with cinnamon and ginger to really compliment the fresh peaches. This wasn’t the prettiest of my creations but it sure was delicious!
Spiced Peach Swirl Frozen Yogurt Pie
1 c graham cracker crumbs
1/4 c pecan, finely chopped
1/4 t each ground ginger and cinnamon for the crust
5 T unsalted butter, melted
4 ripe peaches, peeled, pitted and chopped
3 T water
1 T fruit flavored white balsamic vinegar( I used Pear Cranberry)
2 T honey
1/2 t ground ginger for the peach compote
2 pints of low fat frozen Greek yogurt, softened
fresh peach slices and blueberries to garnish
Preheat oven to 350 F. Mix the graham cracker crumbs, pecans, ginger, cinnamon and butter together and spread in a greased 9 inch pie plate, going up the sides. Bake for 8-10 minutes, until golden. let come to room temperature.
In a medium saucepan, mix the peaches, water, balsamic vinegar and honey and cook until peaches are softened, about 15 minutes. Add the ground ginger. The mixture will ressemble chunky applesauce. Cool. If you want to be able to swirl the peaches in a pretty pattern, they should be puréed to a finer consistency. I think mine were a bit too thick to really get them swirled nicely.
In your pie crust, spread 1 pint of softened frozen yogurt. Drop dollops of half of the oeaches on this layer and run a knife or skewer though the yogurt to swirl the peaches. Freeze until firm and repeat. Serve the pie with sliced peaches and blueberries.