Peaches 'n' Cream Cups

Yields 2 Servings

Ingredients:
1 gingersnap cookie, crumbled
1/4 tsp. ground ginger
1 carton (6 oz) peach yogurt
1/4 cup cream cheese, softened
1/4 tsp. vanilla extract
1/3 cup sliced peaches, drained and chopped

In a small bowl, combine the gingersnap cookie crumbs and ginger; set aside. In a small mixing bowl, beat the yogurt, cream cheese and vanilla until smooth. Fold in the peaches.
Spoon the mixture into two 6 oz. custard cups; cover and refrigerate for 1 hour. After 1 hour take out and sprinkle with the gingersnap cookie crumbs.

HAPPY VALENTINE'S DAY!

To celebrate this month of love, I baked a yummy chocolate cake! For those of you that do not know, I love chocolate cake. I guess you can say it was my gift to myself since my husband, Robert, does not like chocolate! haha!