Nutrition per serving may change if servings are adjusted.
2 mangoes, seeded, peeled and cut up
1 8-ounce tub light cream cheese
1 6-ounce carton low-fat peach yogurt
½ teaspoon ground ginger
12 gingersnaps, crushed
¾ cup frozen light whipped dessert topping, thawed
½ of a medium mango, cut into thin bite-size slivers
In a food processor or blender, combine cut-up mango, cream cheese, yogurt and ground ginger. Cover and process or blend until very smooth. Divide crushed gingersnaps evenly among sixteen 2-ounce disposable shot glasses or regular shot glasses. Carefully spoon in mango mixture.
Freeze about 1 hour or just until firm. (Or freeze overnight. For longer storage, place glasses in an airtight container and freeze for up to 2 weeks.) Before serving, let stand at room temperature for 10 minutes (or 30 minutes if frozen overnight or longer).
To serve, spoon dessert topping on top of the mango mixture in glasses. Top with mango slivers.