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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
6 commercial coconut macaroons |
1/2 cup all-purpose flour |
1/4 cup sugar, divided |
2 tablespoons brown sugar |
3 tablespoons reduced-calorie margarine, melted |
3 cups sliced fresh peaches |
3 cups fresh blueberries |
1 tablespoon all-purpose flour |
2 1/4 cups vanilla nonfat frozen yogurt |
Directions:
1. Place macaroons on a baking sheet. Bake at 275° for 25 minutes.
2. Position knife blade in food processor bowl; add macaroons, and process until coarsely chopped. Combine chopped macaroons, 1/2 cup flour, 2 tablespoons sugar, and brown sugar in a medium bowl. Add margarine, and stir well. Set aside.
3. Combine peaches and blueberries in an 8-inch square baking dish. Combine remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle over fruit mixture. Top with macaroon mixture. Bake, uncovered, at 350° for 30 minutes. Serve warm, and top each serving with 1/4 cup frozen yogurt.
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