Saturday, February 28, 2009

Try these tasty edible bowls with creamy lemon filling...can you say yummmmmy?!!

package (8 oz) cream cheese
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


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 with strawberries.


Jo said...

These look amazing! I'm going to borrow this from you and serve it next time we have friends over! They'll be amazed at the talents I don't have :)


Mary Beth said...

This sounds delicious! It makes me think of warm weather, lemons and strawberries!

Thanks for such a great recipe and thank you for stopping by my blog and commenting. I appreciate it. :)

Jaime said...

Your blog is great. I like that you Fondue!

High-Heeled Foot in the door said...

Oh my that looks delish. I love the bowls. I'm going to have to try this!