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!
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.
1 other carbohydrate, 1/2 fat