Kiwi-Lime Dessert Cups

Ingredients:

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

Directions:

1. 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.

2. 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.

3. 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.

4. To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi and reserved almonds.

Yield: 24 servings

Cook's Tips: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again.

Source: PamperedChef