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Peaches ‘n’ Cream Cups

For a no-fuss dessert that's as cool and refreshing as a summer breeze, try these tasty treats with a gingersnap crust and creamy yogurt filling. —Suzanne McKinley, Lyons, Georgia
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2 servings


  • 1 gingersnap cookie, crumbled
  • 1/4 teaspoon ground ginger
  • 3/4 cup peach yogurt
  • 1/4 cup cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sliced peaches, drained and chopped


  • 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.
  • Spoon into two 6-oz. custard cups; cover and refrigerate for 1 hour. Just before serving, sprinkle with reserved crumb mixture.
Nutrition Facts
1 cup: 231 calories, 11g fat (7g saturated fat), 36mg cholesterol, 157mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 6g protein.

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