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
Preparation
In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
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.
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.
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.
