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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
