Kiwi-Lime Dessert Cups
Prepared sugar cookie dough coated with almonds provides a unique base for this pretty dessert.
- Nonstick cooking spray with flour
- 1/2 cup (125 mL) sliced almonds, toasted, divided
- 1/2 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
- 1 lime
- 2 oz (60 g) cream cheese, softened
- 2 tbsp (30 mL) powdered sugar
- 1 drop green food coloring
- 2 cups (500 mL) thawed frozen whipped topping
- 1 cup (250 mL) fresh strawberries
- 2 medium kiwi, peeled
Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Set aside 2 tbsp (30 mL) of the almonds in (1-cup/250-mL) Prep Bowl. Finely chop remaining almonds using Food Chopper; place onto lid of Classic Batter Bowl.
Cut cookie dough into six 1/2-inch-thick (1-cm) disks using Utility Knife. 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 minutes or until golden brown (wedges will form into cups). Cool in pan 3-4 minutes; remove cups to Stackable Cooling Rack.
Meanwhile, zest lime using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Juice lime to measure 1 tbsp (15 mL). Combine zest, juice, cream cheese, sugar and food coloring in Classic Batter Bowl; whisk until smooth. Add whipped topping; mix until stiff using Small Mix ‘N Scraper® (see Cook's Tip). Spoon cream cheese mixture into large resealable plastic bag; set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half.
To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi and reserved almonds.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 45 mg, Carbohydrate 11 g, Protein 4 g, Sodium 160 mg, Fiber 1 g
The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again.