Peaches & Cream Gingersnap Cups: Easy & Healthy Dessert Recipe

Peaches & Cream Gingersnap Cups

YIELD Makes 2 servings

INGREDIENTS

1‑1/2 tablespoons gingersnap crumbs (2 cookies) 1/4 teaspoon ground ginger 2 ounces reduced-fat cream cheese, softened 1 container (6 ounces) peach sugar-free nonfat yogurt 1/4 teaspoon vanilla 1/3 cup chopped fresh peach or drained canned peach slices in juice

PREPARATION:

1. Combine gingersnap crumbs and ginger in small bowl; set aside.
2. Beat cream cheese in small bowl at medium speed of electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
3. Divide peach mixture between two 6-ounce custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.

Note Instead of crushing the gingersnaps, serve them whole with the peaches & cream cups. This recipe appears in: Puffs & Pastries NUTRITIONAL INFORMATION: Serving Size: 1 dessert cup (1/2 of total recipe) Fiber 1 g Carbohydrate 18 g Cholesterol 16 mg Saturated Fat 3 g Total Fat 5 g Calories from Fat 34 % Calories 148 Protein 6 g Sodium 204 mg DIETARY EXCHANGE: Milk 1/2 Starch 1 Fat 1