Fruit Salad Cookie Cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Tasty and healthy recipe kids and adults will both love!
- 1- package ready-to-bake sugar cookies
- 3 kiwi peeled and chopped
- 1/2 honeydew melon cut into 1/2-inch pieces
- 1 cup green grapes cut into fourths
- 1 Granny Smith apple cut into 1/2-inch pieces unpeeled
- low-fat whipped topping
- fresh mint leaves
Preheat oven to 325F.
Using a regular-sized muffin tin, roll 2 cookie squares together into a ball and place one in each muffin cup.
Bake at 325F for 12-15 minutes.
Remove from oven, let cool for 2 minutes on a cooling rack.
With the baked cookies still in the muffin cups, press a mini-tart shaper or the bottom of a shot glass into the baked cookie to shape into mini piecrusts.
Let cool another 1-2 minutes, then remove the baked shells and set aside to cool completely.
Place the prepared fruit in a bowl and mix to combine.
Fill the sugar cookie piecrusts with the fruit mixture and top with whipped topping and a fresh mint leaf.
Calories: 54kcal | Carbohydrates: 13g | Sodium: 13mg | Potassium: 232mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 31.8mg | Calcium: 13mg | Iron: 0.2mg