Fruity Cookie Cups

Kiwi, pineapple and mango provide a delicious topping to these almond sugar cookie cups filled with Yoplait® yogurt.

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Servings 12

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( 29 ) Ratings

29 Ratings

5 Stars

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2 Stars 19%

1 Stars 47%

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ingredients 4
Prep Time 15 min
Total Time 1 hr 10 min

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)

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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.

EXPERT TIPS

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Expert 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; 9%
(Saturated Fat 2g, 2% Trans Fat 2g 2% ),
Cholesterol: 5mg; 5%;
Sodium: 140mg; 140%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 1g 1% Sugars 19g 19% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 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;