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Pillsbury

Fruity Cookie Cups

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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
Makes: 12 servings
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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)
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DIRECTIONS:
  • Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 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.
  • 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.
  • Spoon about 2 tablespoons yogurt into each cookie cup. Top with fresh fruit.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 2g),
  • Cholesterol 5mg;
  • Sodium 140mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 19g),
  • Protein 4g;
Percent Daily Value*:
    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.
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