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Lemon Dessert Shots
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Prep Time:
30 minutes
Total Time:
1 hour
Create crowd-pleasing layered raspberry, yogurt, and lemon curd shot glass desserts.
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:
  • Place the cookies in a 1-quart resealable bag, seal it, crush the cookies using a rolling pin, and transfer them to a small bowl.
  • In a medium bowl, blend cream cheese and marshmallow creme using an electric mixer until smooth. Then mix in the yogurt until fully combined. Transfer the cream mixture into a 1-quart resealable plastic bag and the lemon curd into a 1-pint resealable plastic bag. Snip a small 1/8-inch opening at the bottom corner of each bag.
  • Begin by delicately nestling a single raspberry in the base of each of the 12 elegant 2-oz shot glasses. Gently swirl approximately 2 teaspoons of the creamy yogurt mixture over the enticing raspberry in every glass. Gracefully pipe a 1/4-inch ring of zesty lemon curd along the rim of each glass, then artfully dust the top with around 1 teaspoon of crumbled cookies. Repeat this process for a delightful finishing touch.
  • Top each dessert shot with a generous dollop of fluffy whipped topping and a plump raspberry. Chill in a 9-inch square pan for 30 minutes, or until cold (but no longer than 3 hours).

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