- Yields: 20 samples (about 5 oz each)
Ingredients
- 2 cups (500mL) canned sliced peaches*, drained
- 2 tub (450g) Nordica Smooth Plain, divided
- 1/4 cup (50mL) maple syrup
- 2 cups (500mL) fresh blueberries
- 1 cup (250mL) crumbled gingersnap cookies**
Instructions
Equipment- Strainer
- Food processor or industrial blender
- 1 x 8 cup measuring cup, 1 x 4-cup measuring cup, 1 x 1 cup measure
- Tablespoon, teaspoon and 2 spatulas
- 16 oz squeeze bottles x 3 (per batch)
- 20 sample cups
- Purée peaches in food processor and transfer to 1 squeeze bottle.
- Blend Smooth with maple syrup. Divide mixture between 2 squeeze bottles.
- Crush cookies in food processor.
- Squeeze 3/4 oz (25 mL) Smooth filling into sample cups (should reach approx. 3/4-inch up side).
- Top with 1 1/2 tbsp (22 mL) blueberries. And 1 tsp (5 mL) gingersnap crumbs.
- Layer over 3/4 oz (25 mL) Smooth filling (about 3/4-inch deep).
- Top with 1/2 oz (15 mL) peach purée. Garnish with 1 tsp (5 mL) gingersnap crumbs.
Tips:
- *1 can (796 mL) = about 3 cups (750 mL) drained peaches, 1 can (2.84 L) should yield approx. 10 cups (2.5 L) drained peaches
- **1 cup (250 mL) crumbs = 120 grams cookie
