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


Recipe Summary test

25 mins
1 hr 35 mins


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

1 2-ounce shot glass
81 calories; protein 2.1g; carbohydrates 11.9g; dietary fiber 0.7g; sugars 7.5g; fat 3g; saturated fat 1.9g; cholesterol 6.8mg; vitamin a iu 456.1IU; vitamin c 9mg; folate 12.2mcg; calcium 37.6mg; iron 0.4mg; magnesium 6.6mg; potassium 85mg; sodium 106.8mg.

1 other carbohydrate, 1/2 fat