Peaches 'n' Cream Cups Recipe
Peaches 'n' Cream Cups Recipe photo by Taste of Home

Peaches 'n' Cream Cups Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 serving equals 231 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 157 mg sodium, 26 g carbohydrate, trace fiber, 6 g protein.

Directions

  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 for 1 hour. Just before serving, sprinkle with reserved crumb mixture. Yield: 2 servings.
Originally published as Peaches 'n' Cream Cups in Taste of Home June/July 2008, p14

Nutritional Facts

1 serving equals 231 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 157 mg sodium, 26 g carbohydrate, trace fiber, 6 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 8, 2011

"Goin' into my recipe box"

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