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Peaches Cream Gingersnap Cups


Peaches & Cream Gingersnap Cups

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.

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

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