Monday, September 10, 2012


 I am always on the look-out for simple and easy recipes that either will make enough just for two or I can make in smaller portions and freeze  much of it.  This recipe for Peaches 'n' Cream Cups especially appealed to me for several reasons.  

The first ingredient, the gingersnap cookies, was perfect for my recipe for whole wheat gingersnaps that I like to make.  (Check it out HERE.)  

I omitted the ginger as I used cookies that I had made from my recipe for gingersnaps.  The original recipe didn't call for Greek yogurt, but I changed it.  If you don't like Greek yogurt, feel free to use regular peach yogurt. I used 1/3 less fat cream cheese.  I would have used fat free, but I didn't have any.  I think it would work in the recipe without any problem.  I used a fresh peach, but you could use a canned will taste differently, just like the Greek yogurt makes it taste different.  


2 - 3 gingersnap cookies, crumbled
1/4  teaspoon ground ginger
1  carton (6 - oz) peach greek yogurt
3 - oz cream cheese, softened (I used 1/3 less fat)
1/4  teaspoon vanilla extract
1  large peach, sliced and chopped

In a small bowl, combine the gingersnap cookie crumbs and ginger; set aside.

In a small mixing bowl, whip the yogurt, cream cheese, and vanilla until smooth with a whisk.

Slice and chop the peach.  (I used a large peach and it was almost a whole cup chopped.)

Fold in the peaches.

Spoon a layer of the cookie crumbs in the bottom of the custard dish.

Spoon in half of the peach mixture.
Top with additional cookie crumbs.

I also made one up in some new "glasses" I got at Hillcrest Thrift Shop.  It was the first time I have used the glasses and I didn't do a very good job of layering.

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