1
cup fresh fruit (chopped kiwifruit, pineapple or mango)
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Steps
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.
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Sprinkle toasted almonds on top of the fruit for a crunchy treat.
Not feeling tropical? Try topping with fresh berries and a few mint sprigs.
Dress it up by drizzling with dark or chocolate.
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