Lemon Supreme Biscuit Cups

  6 reviews
  • 25|min prep time
  • 45|min total time
  • 7 ingredients
  • 8 servings

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


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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