Lemon Dessert Shots

  • Prep 30 min
  • Total 60 min
  • Servings 12

Ingredients

  • 10 gingersnap cookies
  • 2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/2 cup marshmallow creme (from 7-oz jar)
  • 1 container (6 oz) fat-free Greek honey vanilla yogurt
  • 1/2 cup lemon curd (from 10-oz jar)
  • 36 raspberries
  • 1/2 cup Cool Whip lite frozen whipped topping, thawed

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
25
Trans Fat
0g
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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