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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 |
This recipe appears in:
Puffs & Pastries
