Ingredients
The following ingredients have 4 Servings
- 4 crumbled brownies (I used my tahini brownies)
- 1/4 cup cold heavy whipping cream
- 1/3 cup nonfat plain Greek yogurt
- 1 (8 ounce) package 1/3-less-fat cream cheese, at room temperature
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1 vanilla bean, split lengthwise
Instruction
- Crumble the brownies by hand. Place 1 tablespoon of the crumbs in the bottom of each of 8 shot glasses.
- Place a medium metal bowl and the metal whisk attachments of a hand mixer in the freezer for 10 to 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 to 3 minutes. Gently whisk in the yogurt until incorporated, about 15 seconds.
- 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 4 small glasses. Top each with a brownie crumbles. Refrigerate until ready to eat.
