These sweet dessert cups are the perfect summertime treat. A whipped frozen blend of mangoes, cream cheese and peach yogurt sits atop a base of crushed gingersnap cookies. It's heaven in a glass! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

81 calories; 3 g total fat; 1.9 g saturated fat; 7 mg cholesterol; 107 mg sodium. 85 mg potassium; 11.9 g carbohydrates; 0.7 g fiber; 8 g sugar; 2.1 g protein; 456 IU vitamin a iu; 9 mg vitamin c; 12 mcg folate; 38 mg calcium; 7 mg magnesium;