Categories: Desserts

Ingredients

• 4 graham cracker squares
• 1/4 cup cold heavy-whipping cream
• 1/3 cup Greek yogurt
• 8 oz. package cream cheese, at room temp
• 1/3 cup sugar
• 1 tsp fresh lemon juice
• 1 vanilla bean, split lengthwise
• 8 raspberries

Directions

1. Turn the graham crackers into crumbs by putting them in a Ziploc bag and crushing them with a rolling pin. Place 1/2 tbsp. of the crumbs in the bottom of each of 8 shot glasses.

2. Place a medium metal bowl and the metal whisk attachments of a hand mixer into the freezer for 10-15 minutes. Remove the bowl and attachments from the freezer. Put the cream in the bowl. Using the hand mixer, beat at medium speed until the cream holds stiff peaks, 2-3 minutes. Gently whisk in the yogurt until incorporated, about 15 seconds.

3. In a separate bowl, combine the cream cheese, sugar, and lemon juice. Scrape the vanilla seeds into the bowl. Using the hand mixer, beat until smooth. Gently stir in the whipped cream until combined. Put the mixture into a pastry bag fitted with a large plain tip and pipe the mixture into the shot glasses. Top each with a raspberry. Refrigerate until ready to eat.

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