Kiwi-Lime Dessert Cups

560
Kiwi-Lime Dessert Cups

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • Pampered Chef Brief Description:

  • Prepared sugar cookie dough as a base with kiwi-lime filling topped with fruit

  • ½

    cup sliced almonds, toasted, divided

  • ½

    pkg (16.5 oz) refrigerated sugar cookie dough

  • 1

    lime

  • 2

    oz cream cheese, softened

  • 2

    tbsp. powdered sugar

  • 1

    drop green food coloring

  • 2

    cups thawed frozen whipped topping

  • 1

    cup fresh strawberries

  • 2

    medium kiwi, peeled

Directions

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray (with flour). Set aside 2 tbsp. of the almonds. Finely chop remaining almonds. Cut cookie dough into six 1/2-inch thick disks. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9-11 min or until golden brown (wedges will form into cups) Cool in pan 3-4 min; remove cups to cooling rack. Meanwhile, zest lime to measure 1 tsp. Juice lime to measure 1 tbsp. Combine zest, juice, cream cheese, sugar and food coloring into batter bowl. Whisk until smooth. Add whipped topping; mix until stiff. Pipe filling evenly into cups. Top each cup with thin slice of strawberry and kiwi and reserved almonds.


Nutrition