Lemon Dessert Shots

Name: Lemon Dessert Shots
Prep time: 30 min
Total time: 1 h
Yield: 12
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

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By Betty Crocker Kitchens

Updated May 18, 2016

Lemon Dessert Shots

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Prep Time 30 min
Total 60 min
Servings 12
Ingredients 7

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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

Instructions

Step
1

In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
Step
2

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.
Step
3

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.
Step
4

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.