Kiwi Lime Dessert Cups

I used to sell Pampered Chef, so I have quite a few of their recipe books and reviews of their recipes.  This one turned out very pretty and tasty.  Although it does use a log of dough and Cool Whip – hydrogenated oils.  Pampered Chef likes this because it makes it faster and easier to make when doing a cooking show.  And if you have nothing against Cool Whip or the Pillsbury Dough Boy, it will be fine.  But if you are trying to make delicious and pretty desserts without hydrogenated oils, then it might take a few more steps.  The best thing about these is that they look pretty fancy, but are rather easy to make.

You can find a sugar cookie dough to substitute for the Pillsbury log here in my Homemade Fruit Pizza recipe.
To replace Cool Whip, simply use real whipped cream.   Instructions:  Beat 1cup whipping cream on high in a cold bowl with cold beaters until peaks start to form.  (Alton Brown stated you don’t need to have them cold… but I still do when I can.)  Beat in 1tsp. vanilla and 1Tbs. of powdered sugar until stiff peaks form.  Easy!  Just don’t overbeat!

Kiwi Lime Dessert Cups – yield 24
recipe from Pampered Chef

nonstick cooking spray with flour (Baker’s Joy)
1/2 cup sliced almonds
1/2 pkg (16.5 oz) refrigerated sugar cookie dough
1 lime
2 oz cream cheese, softened
2 tbsp powdered sugar
1 drop green food coloring
2 cups cool whip, thawed
1 cup fresh strawberries
2 medium kiwi, peeled
1) Preheat oven to 350. Spray cups of a mini muffin pan with nonstick cooking spray w/flour.
Set aside 2 tbsp of the almonds. Finely chop the remaining almonds and put in a small bowl.
2) Cut cookie dough into six 1/2-inch thick disks. Cut each disc into four wedges for a total of 24 wedges. Dip each wedge in the chopped almonds, evenly coating them. Place wedges into the cups of the pan. Bake 9-11 minutes or until golden brown.
Cool in pan 3-4 minutes before removing to a cooling rack or plate.
3) Meanwhile, zest lime to measure 1 tsp of the zest. Squeeze or juice the lime to measure 1 tbsp lime juice. Combine zest, juice, cream cheese, sugar, and food coloring in a medium bowl. Whisk until smooth. Add cool whip and mix until stiff. Spoon cream cheese mixture into a large resealable plastic bag, set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half. (You’ll need 24 slices of each)
4) To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi, and reserved almonds!

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