1 pkg. refrigerated sugar cookie dough (Pillsbury)
vanilla ice cream (your favorite)

PEACH COMPOTE:

1 (29 oz.) can sliced peaches in light syrup
4 packets Equal sweetener (or equivalent)
1 tsp. cinnamon
1 tbsp. butter
1 tbsp. cornstarch
1/4 cup cold water

Bake sugar cookie dough according to package directions. While cookies are baking complete the following steps.

Combine peaches, Equal, cinnamon and butter in saucepan. Heat to a low boil. Combine cornstarch with cold water. Slowly add the cornstarch into the boiling mixture while stirring. Continue to boil for an additional 2 to 3 minutes or until the mixture has thickened.

Remove cookies from oven and let cool slightly.

TO SERVE:

Scoop out 2-3 scoops each of vanilla ice cream into bowls. Ladle peach compote over the ice cream (fill to about half way covering the ice cream). Arrange two sugar cookies on one side of the dish in a staggered fashion.

For an extra decorated touch dip mint leaves in sugar and place on the opposite side of the dish.

Note: Leftover peach compote can be frozen for a few months and taken out as needed. Sugar cookies can also be crumbled over the peaches and ice cream, which is delicious!

Submitted by: Misty Malinowski