Peachy Ice Cream Desserts
|Vanilla low fat ice cream||2 1⁄2 Cup (40 tbs), softened|
|Frozen sliced peaches||1 1⁄2 Cup (24 tbs), thawed and coarsely chopped|
|Lemon juice||2 Teaspoon|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Amaretto||1⁄4 Cup (4 tbs), divided (Almond-Flavored Liqueur)|
|Fat free soft oatmeal raisin cookies||11 Ounce (Such As Archway, 1 Package)|
1. Combine first 3 ingredients in a large bowl, and stiir well. Spread ice cream mixture into an 8-inch square baking pan. Cover and freeze 2 hours or until firm.
2. Combine peach preserves and 2 tablespoons amaretto in a small saucepan; cook over low heat until preserves melt, stirring constantly. Remove from heat; set aside, and keep warm.
3. Place 1 cookie in each of 10 (2 1/2-inch) muffin cups. Firmly press cookies against bottoms and up sides of cups. Brush remaining 2 tablespoons amaretto evenly over cookies; let stand 15 minutes. Remove cookie cups from pan, and place on individual dessert plates. Scoop ice cream mixture into cookie cups. Drizzle evenly with peach preserves mixture.