Reviewed: May 3, 2011

I used crushed oatmeal cookies instead of gingersnaps and lowfat vanilla yogurt instead of lemon. HUGE hit with the fam. This can easily bend to fit whatever cookie/fruit/yogurt you have on hand. This will be a great afternoon snack or quick dessert, too.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 9, 2010

This was really delicious. With no lemon yogurt in the fridge, I mixed in a little lemon zest to vanilla yogurt which worked perfectly. I love the combination of flavors, and this is quick and easy for a snack, breakfast, and would even be great for a light dessert. If you don't have gingersnaps, crush up a few graham crackers and add some ground ginger. Gingersnap granola would work well, too. The flavor really is nice with the lemon and blueberry.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 21, 2010

Fresh and light tasting. It was really good. Since I was taking it to a friends house I also added the whip cream, but at home I'd spare myself the calories. I wish the ginger snaps would have stayed crunchy longer so next time I will assemble at the party rather than at home.

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Reviewer:

jeidipippins

Reviewed: Jan. 25, 2010

Who knew something so yum could be so good for you too? I used Greek yogurt and was thrilled to see the health benefits of ginger snaps! This makes a terrific breakfast as is and if in a hurry, would also make a super smoothie. Thank you!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 29, 2009

Cool and refreshing. I used Yoplait original blueberry acai yogurt instead of lemon yogurt but I would like to try it that way next! I also used graham cracker crumbs. A very nice quick and healthy snack. I enjoy all recipes that make use of the abundance of South Jersey blueberries we have in July!

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Reviewer:

Apricot20

Cooking Level: Intermediate

Home Town: Monroe Township, New Jersey, USA

Reviewed: Apr. 1, 2009

Yum! This was very good. I used blackberries because that's what I had. Like others, I also scooped a spoonful of coolwhip into the yogurt and used graham crackers. My family loved it!! Thank you!

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Reviewer:

Stephanie

Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 27, 2009

This is really good! I didn't have gingersnaps so I used crumbled graham crackers instead!!!

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 28, 2008

This is a great dessert! We substituted vanilla yogurt for lemon and used wild blueberries we picked at the top of Pleasant Mountain in Maine. I will definitely make this again!

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Reviewer:

Lisawas

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 5, 2008

We loved this. We added some strawberries for 4th of July picnic. Big hit! I also added the cool whip to yogurt for creaminess. Excellent!

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Reviewer:

4Ratfords

Reviewed: Mar. 29, 2008

I really liked the combination of these flavours together. I used wild blueberries because they're sweeter and have more flavour. A really nice change for breakfast.

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6 users found this review helpful