Home / About PKU

Cinnamon- Crunch Peach Sundae

1 C + 6 1/2 T sugar

3/4 C water

6 T dark corn syrup

3 cinnamon sticks, broken in half

6 graham crakcer sheets, crused to course crumbs

4 1/2 T unsalted butter, melted

6 peaches, medium, pitted, sliced into wedges

1 1/2 T lemon juice

3/4 t cinnamon, ground

 

 

Stir 1 C + 2 T sugar, 3/4 C water, corn syrup and cinnamon sticks in heavy saucepan until sugar dissolves; bring to boil.  Reduce heast to low, simmer until syrup is reduced to 1 1/2 C, about 20 minutes.  Cool; remove cinnamon sticks.

Preheat oven to 350 degrees.  Combine cracker crumbs, butter, and 1 1/2 T sugar in a small bowl; toss to coat evenly.  Spread mixture out on small baking sheet.  Bake until golden, stirring occasionally; about 5 minutes.  Cool.

Mix peaches, 3 T sugar, lemon juice and ground cinnamon in bowl.  Let stand until juices form, at least 15 minute (up to 1 hour)

Place 1/4 to 1/2 C lo pro ice cream (or frozen desert) * in each of 6 bowls.  Spoon peaches and juices over frozen desert.  Drizzle with syrup and sprinke with cruch topping.  Garnish with cinnamon stickes, if desired.

yield per recipe - 6 servings; Phe per recipe (without frozen desert)- 485 mg; Phe per serving - 80 mg)

* Recipe calls for Vanilla Mocha Mix Frozen Desert, but Almost Better than Ice cream (recipe on this site) could be substituted or other vanilla frozen desert available.

Phe can be reduced by:

  • Using lo pro graham crachers (reduce phe to 45 mg per serving)
  • divide into smaller portions

Recipe by Jane M., mother to Jennifer, Recipe from MN PKU Foundation calendar 2000