How to make it

  • Stir lemon yogurt in a large bowl until smooth. Fold in whipped topping.
  • Put 8 ginger cookies, right side up, on a tray. Spoon 1 level tablespoon lemon cream on top of each cookie, then top with another cookie; repeat twice.
  • Place a dollop of remaining lemon cream on top of each. Refrigerate about 2 hours just until cookies soften slightly. Garnish tops with raspberries and crystallized ginger.
  • Per serving: 143 calories; 6 g fat; 19 g carb

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