To make crumbs, place cookies in a plastic bag and gently crush with a rolling pin.
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup sugar, divided
1 cup vanilla fat-free yogurt
2 cups sliced peeled peaches (about 6 to 7 peaches)
1 cup raspberries
1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
12 vanilla meringue mini cookies
How to Make It
Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.
Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.
Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.
This recipe can be changed up depending on what kind of fruit you have available. Raspberries are still expensive, so I used strawberries. And the only meringue cookies I could find were the chocolate chip variety. But put it all together? This is one of the most delicious desserts I have ever put together, and simple to make quickly once the yogurt-cheese mix is made. Totally a keeper, and pretty enough to serve to company.
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