Lemon Supreme Biscuit Cups
By á-17891
Ingredients
- 1 package (8 oz) cream cheese
- 4 tablespoons sugar
- 2 containers (6 oz each) Yoplait® Thick & Creamy lemon supreme yogurt
- 2 teaspoons grated lemon peel, if desired
- 1 cup frozen (thawed) whipped topping
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits
- 8 fresh whole strawberries
Details
Adapted from pillsbury.com
Preparation
Step 1
Heat oven to 350°F. In medium bowl, beat cream cheese and 2 tablespoons of the sugar with electric mixer on medium speed until smooth. Beat in yogurt and lemon peel until well blended. Fold in whipped topping. Cover and refrigerate while making biscuit cups.
Cut 8 (18x12-inch) sheets of foil. Slightly crush each sheet to make a 2 1/2-inch ball; flatten balls slightly. Place on large ungreased cookie sheet.
In shallow dish, place remaining 2 tablespoons sugar. Separate dough into 8 biscuits. Press or roll each biscuit into 4-inch round. Press both sides of each biscuit round into sugar; place over foil ball, shaping gently to fit around ball.
Bake 13 to 15 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls. Fill each with rounded 1/3 cup lemon mixture. Top each with strawberry.
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