Brown Sugar Peach Parfait with Smashed Raspberries & Salted Graham Cracker Crumble
Prep: 15 minutes
Bake: 13 Minutes • Serves: 4
1/4 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 ripe Moonlight peaches, halved, pitted and sliced
2 tablespoons packed light brown sugar
1 1/2 tablespoons fresh lemon juice
1 cup fresh raspberries
1 1/2 cups thawed frozen whipped topping
1.Preheat oven to 325°. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, flour and salt until fine crumbs form; transfer to medium bowl and stir in 4 tablespoons melted butter. Spread graham cracker mixture on prepared pan. Bake 13 minutes or until golden brown, rotating once; cool.
2.In medium bowl, toss peaches, sugar, 1 tablespoon lemon juice and remaining 2 tablespoons butter. Heat large skillet over medium heat; add peach mixture and cook 5 minutes or until peaches are soft. Cool slightly.
3.In small bowl, with fork, mash raspberries and remaining ½ tablespoon lemon juice.
4.In 4 (5-ounce) glasses, layer peaches, whipped topping, raspberry mixture and graham cracker crumble.
Approximate nutritional values per serving:
389 Calories, 24g Fat (16g Saturated), 46mg Cholesterol,
360mg Sodium, 41g Carbohydrates, 3g Fiber, 3g Protein