- 2 cups 2-percent-fat plain Greek yogurt
- 3 cups (or 6 store-bought cups, 4 ounces each) lowfat vanilla pudding
- 1/4 cup (1 ounce) crystallized ginger, finely chopped
- 4 tablespoons honey
- 1 teaspoon vanilla extract
- 2 large (1 1/4 pounds) ripe peaches, pitted and sliced, slices halved (or 10 oz frozen peach slices, thawed )
- 3 tablespoons sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cinnamon, plus more for garnish
- In a bowl, whisk together yogurt, pudding, crystallized ginger, honey and vanilla until smooth. Freeze until solid, 4 to 6 hours. Remove from freezer and defrost slightly, 15 minutes. In a medium saucepan, bring to a low boil peaches, 1 tablespoon water, sugar, fresh ginger and cinnamon; reduce heat and simmer until liquid thickens and peaches soften slightly, 4 to 5 minutes. Remove from heat; let cool. In a food processor, process frozen yogurt-pudding mixture until smooth. Divide fro yo and peach compote among 6 bowls; sprinkle with cinnamon.