Fruity Cookie Cups

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

  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 4
  • servings 12

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)
  • 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.
  • 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:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved