Spiced Peach Swirl Frozen Yogurt Pie

  “I am an expression of the divine, just like a peach is.”  image

 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!

The finished pie.

The finished pie.

Spiced Peach Swirl Frozen Yogurt Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

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

Method:

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.

image

Baby Sébastien, lover of peaches since 1992

Baby Sébastien, lover of peaches since 1993

image

Paul Cézanne, Still Life with Commode, 1887-88 , Harvard Art Museum

Sharing a slice of this refreshing pie with the talented bloggers at Fiesta Friday, hosted by Angie@Fiesta Friday.net, Elaine@ Foodbod and jhuls@The Not So Creative Cook.

27 thoughts on “Spiced Peach Swirl Frozen Yogurt Pie

  1. What a great light, frozen dessert without all those extra calories. I love the addition of ginger in the crust. Peaches are definitely in season now, this would definitely tickle my taste buds 🙂 I see you are using your print feature like a pro now, and I see your “more” button is activated too. Yeah for you. 🙂

    • Oh Loretta! I have been thinking of you everyday for the past week as I went back to update every post I’ve ever written!!! Almost done but back at Rehoboth Beach taking a break 🙂 peach pie was really good with the balsamic I’m counting on you to make it pretty now!

  2. Johanne this pie has my name all over it! I am just peach obsessed. They are so delicious right now, and we always use frozen yogurt instead of full fat ice cream. Little Sebastian is just a doll! I would definitely keep him in peaches!

    • Thank you Nancy. I’m so happy that quote resonated with you as well. If you ever make the pie and suceed in getting a better swirly pattern with the peach purée, send me a picture! 🙂 have a lovely weekend.

      Sent from my iPad

      >

    • I’m so happy your son is becoming a lover of peaches too Caroline! I have 3 grown sons and one is still holding out….even resisted this” ice cream peach pie”! I hope he enjoys the pie. Nit would be fun to make in a deconstructed way like Naina’s blueberry cheesecakes last week:-)

      Sent from my iPad

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  3. Wow! How creative. This pie looks so delish and healthier than the usual pie. 😀 Thank you for brining this awesome dessert at FF table for this week’s party. Happy FF and have a great weekend. 🙂

  4. This sounds delicious Johanne… seriously thinking of going to buy some peaches tomorrow so I can make it as soon as possible 🙂 Yum! Thanks for this recipe!

    • I’m delighted Lili! Now I know this pie will also become as pretty as it should have been under your expert hands! Please share a picture if you do make it. I think my peach coulis was a bit too thick to really swirl it.

      Sent from my iPad

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      • Made two little ones in cake rings (I only had a few leftover graham crackers) and your pie was so lovely and refreshing. I think your way of making it is great but I’m practising entremet techniques for a patisserie course I’m doing in November so I did the cake ring/acetate thing, adding some gelatine. A photo is up on my Instagram account, with a shoutout to you. Your pie is very popular! 🙂 Will also post photo in my weekly roundup with link to your recipe. Did you want me to send you a photo directly? Oh, I did as you said and pureed the peach coulis – swirling seemed okay but it’s the first time I’ve done it and I’m not sure how it should be. It was fun though. Thank you so much for the recipe! Love the spices and peach. 🙂

      • Thanks Johanne, I loved the swirling and flavours, tthough to be honest after eating my second little pie today I’m not sure about the gelatine I added to mine and I’m thinking it’s nicer without. Plus chunks of peach must be a nice contrast. I think next time I’d have a layer of chunks of peach underneath then some pureed in the yoghurt as well to make swirls… Anyway, nice to see you on Instagram! 🙂

  5. Pingback: Week (29) of cakes, successes and failures! | lili's cakes

  6. Pingback: Get Your Chill On: 8 No-Bake Summer Desserts | French Gardener Dishes

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