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Lemon Supreme Biscuit Cups

Lemon Supreme Biscuit Cups
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Make a stunning, restaurant-fancy dessert the easy way! Grands!® biscuits bake into tasty edible bowls for a creamy yogurt filling.

Prep Time:
25 Min
Total Time:
45 Min
Makes:
8 biscuit cups
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INGREDIENTS
1package (8 oz) cream cheese
4tablespoons sugar
2containers (6 oz each) Yoplait® Thick & Creamy lemon supreme yogurt
2teaspoons grated lemon peel, if desired
1cup frozen (thawed) whipped topping
1can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits
8fresh whole strawberries
DIRECTIONS
1.Heat oven to 350°F. In medium bowl, beat cream cheese and 2 tablespoons of the sugar with electric mixer on medium speed until smooth. Beat in yogurt and lemon peel until well blended. Fold in whipped topping. Cover and refrigerate while making biscuit cups.
2.Cut 8 (18x12-inch) sheets of foil. Slightly crush each sheet to make a 2 1/2-inch ball; flatten balls slightly. Place on large ungreased cookie sheet.
3.In shallow dish, place remaining 2 tablespoons sugar. Separate dough into 8 biscuits. Press or roll each biscuit into 4-inch round. Press both sides of each biscuit round into sugar; place over foil ball, shaping gently to fit around ball.
4.Bake 13 to 15 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls. Fill each with rounded 1/3 cup lemon mixture. Top each with strawberry.
High Altitude (3500-6500 ft): Heat oven to 375°F.
High Altitude (3500-6500 ft):

Heat oven to 375°F.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
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