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.

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Servings 8

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( 20 ) Ratings

20 Ratings

5 Stars 35%

4 Stars 25%

3 Stars 15%

2 Stars 10%

1 Stars 15%

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ingredients 7
Prep Time 25 min
Total Time 45 min

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

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Directions

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.