This is a great make-ahead dessert. Prepare the fruit mixture and refrigerate in an airtight container. Bake the pastry wedges, cool, and store at room temperature in a large zip-top bag. Assemble one or more desserts just before serving.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
2/3 cup frozen unsweetened raspberries, thawed (about 4 ounces)
1/2 teaspoon vanilla extract
2 cups vanilla fat-free, no-sugar-added ice cream
How to Make It
Preheat oven to 400°.
Unfold dough, and cut into 8 wedges; place on a baking sheet.
Bake at 400° for 11 minutes or until golden. Cool completely on a wire rack.
Combine sugar, cornstarch, cinnamon, and, if desired, allspice, in a large saucepan. Add peaches, stirring well. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick and sugar dissolves, stirring constantly. Remove from heat; stir in raspberries and vanilla. Let stand 15 minutes. Top each pastry wedge with 1/4 cup fruit mixture and 1/4 cup ice cream.
Oxmoor House Healthy Eating Collection
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