When it starts getting hot outside don’t you just love something light and refreshing? Well look no farther. These dessert cups will be a hit for any gathering that you need to attend or even just for your own family! I always get rave reviews whenever I take them anywhere.
This recipe is from The Pampered Chef Season’s Best Recipe Collection Spring/Summer 2010
Kiwi-Lime Dessert Cups
non-stick cooking spray with flour
1/2 cup sliced almonds, toasted & divided *
1 – 24 count package of refrigerated sugar cookie dough
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.
*to toast almonds – put them in a dry saute pan and cook on medium until brown – watch them, and stir often – you will know they are done when you can smell them 🙂 Don’t let them burn or you will need to start all over!
1. Pre-heat oven to 350′. Spray cups of a mini-muffin pan with non-stick cooking spray with flour. Set aside 2 tbsp of the almonds. Finely chop remaining almonds using a food chopper. Place chopped almonds into a small bowl.
2. Dip cookie balls into the chopped almonds – coat evenly. Place into mini-muffin pan; bake for 9-15 minutes (depending on your oven, you want them to be light golden brown) Cookies will form their own “cup.” Cool in pan 3-5 minutes; remove cups and place on a cooling rack.
3. Meanwhile, zest lime using Microplane Zester to measure 1 tsp (I usually just do the entire lime) Juice lime with a Citrus Press to measure 1 tbsp (again, I usually just do the entire lime.) Combine zest, juice, cream cheese, powdered sugar and food coloring in Batter Bowl; whisk until smooth. Add whipped topping; mix until stiff. Spoon mixture into a large resealable plastic bag; set aside. Slice strawberries and kiwis (maybe you could use your egg slicer!) cut kiwi in half.
(I totally forgot to take pictures of those ^^ instructions – but here is the bag after I’ve filled the cups….oops!)
4. To assemble, trim corner of bag; pipe filling evenly into cups. Top with Strawberries, kiwi and reserved almonds. (I have used sliced almonds and stuck 3-4 of them in each cup – this time I had extra chopped almonds left over so I just used them, and I think I actually like the look of the chopped better)
Cooks Tip: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again.
Let me know if you decide to make these! They are YUMMY!
Make it a GRATE Day!