Peaches and Cream Cups

This cool desert is easy to assemble. A cookie at the bottom makes a simple but tasty crust.

  • 12 Soft Ginger Snaps
  • 1 teaspoon Ground Ginger
  • 4 ounces Yogurt
  • ¼ teaspoon Vanilla Extract
  • 15 ounces Canned Peaches, drained and chopped
  • 4 teaspoons Sugar
Place one soft ginger snap in the bottom of each of 8 small serving cups. Break up remaining 4 cookies into crumbs. In a small bowl, combine crumbs and ginger; set aside. In a small mixing bowl, beat the yogurt and vanilla until smooth. Fold in

Spoon into serving cups; cover and refrigerate for 1 hour. Just
before serving, sprinkle with reserved crumb mixture.

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