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Sugar Cookie Fruit Cups

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  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 6
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Blogger Cate O'Malley from Sweetnicks shares a favorite recipe.
By Cate O'Malley
Updated Apr 28, 2021
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  • 1 package (16 oz) refrigerated sugar cookie dough (24 count)
  • 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla or vanilla yogurt
  • 1 can (8.5 oz) sliced peaches, drained and cut in bite size pieces
  • 1 can (8.5 oz) sliced pears, drained and cut in bite size pieces
  • 1/4 teaspoon cinnamon
  • 1 teaspoon packed brown sugar


  • 1
    Preheat oven to 350°F. Spray 6 individual baking dishes (ramekins) with cooking spray. Slice 6 thin slices (approximately 1/4 inch thick) from cookie dough; wrap remaining dough with plastic wrap and refrigerate for another use.
  • 2
    Place one dough slice in bottom of each ramekin; push out dough to cover bottom and halfway up side of ramekins.
  • 3
    Place ramekins on cookie sheet; bake 15 to 20 minutes or until crust is golden brown.
  • 4
    Meanwhile, in small skillet mix peach pieces, pear pieces, cinnamon and brown sugar; cook and stir, over medium heat, until sauce begins to thicken.
  • 5
    Remove ramekins from oven; cool 30 minutes.
  • 6
    Spoon about 2 tablespoons yogurt into each sugar cookie crust. Top with fruit mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to use your favorite fresh fruit when it’s in season and swap out the pears and peaches for something else you may like. Also, if you want something a little sweeter, swap out the yogurt for ice cream - these make great little dessert cups.


Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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