Ingredients
Dessert cups
- 1 1/2 cups plain whole-milk Greek yogurt 340 g; thick, such as FAGE Total 5%
- 8 standard speculoos cookies 62 g total, such as Biscoff Original; divided
Equipment
- 2 10-ounce dessert glasses or food containers with lids or covers
- 1 Kitchen scale helpful for measuring cookies
- Small bowl and spoon
Instructions
Layer and chill
- Stir the cold yogurt gently until uniform. Set aside one cookie for the final topping and break the remaining seven into bite-size pieces.
- Divide half the cookie pieces between two clean 10-ounce dessert glasses. Add half the yogurt, divided equally, and gently spread it over the pieces. Repeat with the remaining cookie pieces and yogurt. Press any exposed interior cookie pieces just below the yogurt.
- Cover and refrigerate at 40°F (4°C) or below for at least 6 hours, preferably overnight. Check a cookie piece from the middle: it should be soft enough to cut through with a spoon. If still crisp, refrigerate longer.
- Crush the reserved cookie and divide it over the two cups just before serving. Eat cold with a spoon; do not unmold or slice.
Nutrition
Serving: 1 serving (1/2 batch)Calories: 310kcalCarbohydrates: 28gProtein: 17gFat: 15gSaturated Fat: 8.5gCholesterol: 30mgSodium: 175mgPotassium: 260mgSugar: 17gCalcium: 200mg
Notes
Contains milk, wheat, and soy with the specified ingredients. Use a thick Greek yogurt; thin yogurt makes looser cups. The dessert remains spoonable.
Keep covered at 40°F (4°C) or below and plan to eat within 2 days for quality, or sooner according to the yogurt package. Limit time unrefrigerated to 2 hours, or 1 hour above 90°F (32°C).
Nutrition is estimated per cup from 170 g FAGE Total 5% and 31 g standard Biscoff Original cookies, using the manufacturers’ US labels. Optional fruit, jam, and other toppings are excluded. Product and portion variation apply.
