Hannah's Recipes: Perfectly Peachy Dessert

Saturday, May 10, 2008

Perfectly Peachy Dessert

Source: Recipe by Hannah

I made this dessert for our family night last night. Everyone loved it. It's an easy, cold, and deliciously creamy dessert.

one container vanilla yogurt
4-5 ripe peaches
whipping cream--add several drops vanilla flavoring and sugar to taste while blending

Serve chilled. Yield: 5 small bowls

2 comments:

Naomi Ungry said...: YUM! I feel like digging into a bowl right this moment! It looks so delicious and refreshing, Hannah! =) ~Naomi; May 13, 2008 at 2:01 AM
Hannah said...: Naomi, I was checking your recipe page out on Saturday, and I saw some recipes that look absolutely delicious. I hope to try them out soon.

Your recipe blog looks so much nicer with photos, and now that I have a camera of my own, I've decided to start taking pictures as well. A recipe is much more appealing when you see how delicious it looks. Sure gets my taste buds going. =D; May 13, 2008 at 10:10 AM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)