- 1
- 35 mins
Ingredients
- 1 packet Pillsbury Ready-to-Bake Sugar Cookies
- 6 ounces cream cheese, softened
- 1 container (5.3 ounce) Yoplait Greek 100, Vanilla Yogurt
- 1 package (9 ounce) candy lemon drops
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- fresh mint sprigs
- Betty Crocker red, white, and blue sprinkles
Preparation
Step 1
1
Preheat oven to 350 degrees.
2
Place one sugar cookie in each of 24 cups in a nonstick mini muffin tin. Bake for 10-14 minutes, or until the edges of the cookies are slightly browned. Remove and cool completely before twisting each cup gently from the tin.
3
Put lemon drop candies in a blender and blend until reduced to a fine lemon-drop sugar.
4
In a large bowl or stand mixer, beat together the cream cheese, yogurt, and all but 1/4 cup of the lemon-drop sugar until light and fluffy.
5
Spoon lemon cream cheese filling into the center of each cup. (Or, pipe using a pastry bag fitted with a large, star tip for more decorative flair). Decorate each cup with fresh berries, sprinkles, and mint sprigs. Sprinkle with remaining lemon-drop sugar. Serve immediately, or refrigerate up to 8 hours. Enjoy!