Fruity Cookie Cups

  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 4
  • Servings 12

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)

Steps

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  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
11%
Trans Fat
2g
Cholesterol
5mg
2%
Sodium
140mg
6%
Potassium
110mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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