There’s No Taste Like Mint For The Holidays (NAPSA)—Nothing sumsup the sweetspirit of the season quite like a frosty peppermint dessert. Fortunately, creating mouth- watering peppermint treats for friends and family need not add inches to waistlines. Makingdelightful minty recipes with a light, lower-calorie ice cream, such as Dreyer’s/Edy’s Slow Churned Light Ice Cream, can make it easier to fit down the chimney. Here are two recipes to ring in the season. Peppermint S’Mores are just the treat to eat while wrapping presents and reading “Rudolph the Red-Nosed Reindeer.” Peppermint S’Mores Yield: 4 servings Prep time: 5 minutes 8 graham crackers 8 (4 cup) scoops Dreyer’s/Edy’s Slow Churned Light Peppermint Ice Cream % cup marshmallow cream % cup chocolate syrup 1 cup miniature marshmallows 4 teaspoons colored sprinkles Carefully break graham crackers in half along center marking. Place two cracker halves on each of 4 plates. Top each cracker half with 1 scoop ice cream and 1 tablespoon marshmallow cream; close with another cracker half, pressing down gently. Drizzle S’Mores with chocolate syrup in crisscross pattern; garnish plates with A Peppermintini can be a treat for the grown-upsto savor. marshmallows and sprinkles. Serve immediately. Or wrap undrizzled S’Mores in plastic wrap and freeze until ready to serve. The silky, smooth Peppermintini is a treat for the grownups to savor when the kids are tucked in their beds with visions of sugarplums dancing in their heads. Peppermintini Yield: 4 servings Prep time: 5 minutes % cup coarse sugarcrystals (available in the supermarket cake decoration aisle) % cup chocolate syrup 4 (4 cup) scoops Dreyer’s/Edy’s Slow Churned Light Peppermint Ice Cream 4 ounces white crme de Kids and adults alike will love Peppermint S’Mores. cacao, chilled 4 ounces gin or vodka, chilled 4 chocolate-dipped thin peppermintsticks In the freezer, chill 4 mar- tini glasses. Place sugar crystals in shallow bow]; fill sec- ond bowl with water to a depth of about % inch. Dip the rim of each glass in water, then in sugarcrystals. On the inside of each glass, draw a spiral with 1 tablespoon chocolate syrup. Place glasses back in freezer while preparing Peppermintini. In blender, blend together ice cream, crme de cacao and gin. Carefully pour into prepared glasses, dividing mixture equally. Garnish each glass with 1 peppermint stick. Serve immediately. For more recipes, visit www. icecream.com. Note: The ice cream is known as Dreyer’s in states west of the Rockies and in Texas, and as Edy’s throughout the remainderof the U.S.
