Lemon Dessert Shots

Serve delicious dessert in shot glasses layered with raspberry, yogurt mixture and lemon curd – perfect to treat a crowd. MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2016

Ingredients

gingersnap cookies

oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/2

cup marshmallow creme (from 7-oz jar)

container (6 oz) fat-free Greek honey vanilla yogurt

1/2

cup lemon curd (from 10-oz jar)

raspberries

1/2

cup Cool Whip™ lite frozen whipped topping, thawed

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1

In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
2

In medium bowl, beat cream cheese and marshmallow creme with electric mixer on low speed until smooth. Beat in yogurt until blended. Place mixture in 1-quart resealable food-storage plastic bag; seal bag. In 1-pint resealable food-storage plastic bag, place lemon curd; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
3

In bottom of each of 12 (2-oz) shot glasses, place 1 raspberry. For each glass, pipe about 2 teaspoons yogurt mixture over raspberry. Pipe 1/4-inch ring of lemon curd around edge of glass; sprinkle with about 1 teaspoon cookies. Repeat.
4

Garnish each dessert shot with dollop of about 2 teaspoons whipped topping and 1 raspberry. Place in 9-inch square pan. Refrigerate 30 minutes or until chilled but no longer than 3 hours.

Shot glasses often have some kind of writing on them. For a prettier presentation, purchase plain, plastic shot glasses at your local party store or online.