Fruity Cookie Cups

(30)
  9 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 4 ingredients
  • 12 servings

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. 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. 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. 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. 4 Spoon about 2 tablespoons yogurt into each cookie cup. Top with fresh fruit.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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