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Peaches 'n' Cream Cups

 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
2 ServingsPrep: 10 min. + chilling


  • 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


  • 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. Yield: 2
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.