Red, White and Blue Fruit Pizza Cups
These fruit pizza cups use refrigerated sugar cookie dough, a creamy marshmallow filling, and fresh berries for an easy summer dessert that’s perfect for parties and holidays.
Ingredients
- 1 package refrigerated sugar cookie dough
- 4 oz Neufchâtel cheese or low-fat cream cheese softened
- ¼ cup marshmallow fluff
- ¼ cup vanilla Greek yogurt
- ½ cup sliced strawberries patted dry
- ½ cup blueberries patted dry
Instructions
- Preheat the oven to 350°F and lightly spray a mini muffin pan with nonstick spray.
- Place 1 portioned piece of sugar cookie dough into each mini muffin cup.
- Bake for 10 to 15 minutes, or until the cookie cups look lightly golden around the edges and set in the center.
- Remove the pan from the oven, then gently press the center of each warm cookie with the back of a spoon, cookie scoop, or small shot glass to create a cup shape.
- Let the cookie cups cool in the pan for a few minutes, then carefully transfer them to a wire rack to cool completely.
- Add the softened Neufchâtel cheese, marshmallow fluff, and vanilla Greek yogurt to a mixing bowl, then beat until the filling is creamy and smooth.
- Spoon or pipe the filling into each cooled cookie cup. Then top each cup with sliced strawberries and blueberries.
Notes
- Let the cookie cups cool completely before adding the filling.
- Make sure to pat the berries dry before topping so the cookie cups do not soften too quickly.
- Store assembled fruit pizza cups in the refrigerator and enjoy them within 3 days.
- You can bake the cookie cups 1 to 2 days ahead and fill them before serving.
Nutrition
Calories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 54mgPotassium: 35mgFiber: 0.3gSugar: 6gVitamin A: 47IUVitamin C: 2mgCalcium: 7mgIron: 0.3mg
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