PEACHES ’N’ CREAM CUPS
For a no-fuss treat that’s as cool and refreshing as a summer breeze, try these tasty cups with a gingersnap crust and creamy yogurt filling.
—SUZANNE MCKINLEY LYONS, GA
PREP: 10 MIN. + CHILLING • MAKES: 2 SERVINGS
1 gingersnap cookie, crumbled
1/4 teaspoon ground ginger
3/4 cup (6 ounces) peach yogurt
1/4 cup cream cheese, softened
1/4 teaspoon vanilla extract
1/3 cup sliced peaches, drained and chopped
1. In a small bowl, combine crumbs and ginger; set aside. In a small bowl, beat the yogurt, cream cheese and vanilla until smooth. Fold in peaches.
2. Spoon into two 6-oz. custard cups; cover and refrigerate 1 hour. Just before serving, sprinkle with the reserved crumb mixture.