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

4 Stars

3 Stars

2 Stars 19%

1 Stars 47%

Member Reviews ( 8 )

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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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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adehlm82

report Posted Jul. 18, 2012 3:28 PM

I tried to make these and put Key Lime Curd in them. The cookies stuck to the pan. I had sprayed them before I put them in the mini cup cake pans. One was a non stick pan. I could not get them out. By the time I got done chiseling all that was left was crumbs. I made brownies to serve that night.

Lorrxa99

report Posted Jun. 19, 2012 2:59 PM

Big hit with my family at Easter. I made the cookies the night before in a mini-muffin tin which was the perfect size. I added the yogurt and fruit (strawberries, kiwi and blackberries)right before our family gathering so nothing got mushy. They were a little soft the next day, but still delicious.

dawn817

report Posted Apr. 10, 2012 6:08 AM

This was DISGUSTING. The sour taste of the yogurt with the sweetness of the cookie was absolutely terrible.

Schuey89

report Posted Apr. 9, 2012 10:56 PM

I made these cute little tarts for Easter and my family loved them! I made a double batch & used vanilla, strawberry, & peach yogurt with an assortment of fresh strawberries, blueberries, raspberries, and pineapple to top them. They were so tasty! I would not recommend making huge batches of them unless you know that they will be gobbled up quickly. I had a handful left over and by the next morning they'd turned to mush. Also, I made mini versions with a mini-muffin pan in addition to the regular size! Super cute and perfect for single bites!!!

Red51

report Posted Apr. 9, 2012 5:29 AM

I made this recipe without the almonds. Everyone raves about them. Was surprised at the soggy bottoms -- I will try the idea about brushing the inside shell with egg whites.