Serve delicious dessert in shot glasses layered with raspberry, yogurt mixture and lemon curd – perfect to treat a crowd.
Lemon Dessert Shots
- Prep Time 30 min
- Total 60 min
- Servings 12
- Ingredients 7
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
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Step1In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
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Step2In 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.
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Step3In 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.
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Step4Garnish 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 25
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 2%
- 2%
Exchanges:
FreeCarbohydrate Choice
1Tips from the Betty Crocker Kitchens
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