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Fruity Cookie Cups

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Fruity Cookie Cups
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 12
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Kiwi, pineapple and mango provide a delicious topping to these almond sugar cookie cups filled with Yoplait® yogurt.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Generous 1/2 cup whole almonds, ground to 2/3 cup
2
containers (6 oz each) Yoplait® Greek vanilla yogurt
1
cup fresh fruit (chopped kiwifruit, pineapple or mango)

Directions

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 In medium bowl, break up cookie dough. Stir or knead in almonds. Roll dough into 12 balls. Place in muffin cups. Bake 15 to 20 minutes or until golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make indentation. Bake 3 to 5 minutes longer or until set. Cool completely, about 30 minutes. Remove cookie cups from pan.
  • 4 Spoon about 2 tablespoons yogurt into each cookie cup. Top with fresh fruit.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Sprinkle toasted almonds on top of the fruit for a crunchy treat.

Not feeling tropical? Try topping with fresh berries and a few mint sprigs.

Dress it up by drizzling with dark or chocolate.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
11%
,
Trans Fat
2g
)
Cholesterol
5mg
2%
Sodium
140mg
6%
Potassium
110mg
3%
Total Carbohydrate
30g
10%
(
Dietary Fiber
1g
4%
,
Sugars
19g
)
Protein
4g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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