- 12
- 70 mins
Ingredients
- 1 roll (16.5 oz) refrigerated sugar cookies
- Generous 1/2 cup whole almonds, ground to 2/3 cup
- 2 containers (6 oz each) Greek vanilla yogurt
- 1 cup fresh fruit (chopped kiwifruit, pineapple or mango)
Preparation
Step 1
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.
Serving Size: 1 Serving Calories220 ( Calories from Fat80), % Daily Value Total Fat9g9% (Saturated Fat2g,2% Trans Fat2g2% ), Cholesterol5mg5%; Sodium140mg140%; Total Carbohydrate30g30% (Dietary Fiber1g1% Sugars19g19% ), Protein4g4%