Lunch: Aloha Peach Pies

Bake Pillsbury® Grands!® buttermilk biscuits with Cascadian Farm® peaches and Pillsbury® Big Deluxe Classics® chocolate chunk macadamia nut cookies to make a delicious dessert. Serve this delicious pie with ice cream.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Aloha Peach Pies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
1 cup Cascadian Farm® frozen organic sliced peaches (from 10-oz bag), thawed as directed on bag
2 Pillsbury™ Big Deluxe Classics® refrigerated white chocolate chunk macadamia nut cookies (from 16-oz package)
2 tablespoons cinnamon chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired

Instructions

Heat oven to 350 °F (325 °F for dark cookie sheet). Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5-inch round with 1/4-inch-high rim around outer edge.
For each pie, spoon half of peaches onto biscuit. Crumble 1 cookie dough round evenly over peaches. Top with 1 tablespoon chips and 1 tablespoon coconut.
Bake 22 to 28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.

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