We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Lemon Supreme Biscuit Cups

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

(20)
(6)
Save and Share
  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 8
 

Ingredients

1
package (8 oz) cream cheese
4
tablespoons sugar
2
containers (6 oz each) Yoplait® Thick & Creamy lemon supreme yogurt
2
teaspoons grated lemon peel, if desired
1
cup frozen (thawed) whipped topping
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits
8
fresh whole strawberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit Cup
Calories
380
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
11g,
11%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
35mg
35%;
Sodium
620mg
620%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
10%;
Iron
10%;
Exchanges:
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; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
2006 © and ®/™ of General Mills Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.