At home, mature peaches will continue to ripen at room temperature—increasing in juiciness and flavor, though not in sweetness.
To make crumbs, place cookies in a plastic bag and gently crush with a rolling pin.
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1/2 cup
(4 ounces) 1/3-less-fat cream cheese
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1/4 cup
sugar, divided
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1 cup
vanilla fat-free yogurt
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2 cups
sliced peeled peaches (about 6 to 7 peaches)
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1 cup
raspberries
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1 cup
vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
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12
vanilla meringue mini cookies
Preparation
- 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.