LEMON SUPREME BISCUIT CUPS

LEMON SUPREME BISCUIT CUPS

Makes 8 biscuit cups

8 oz cream cheese
4 Tbsp sugar
2 containers (6 oz each) Yoplait Thick & Creamy lemon supreme yogurt
2 tsp grated lemon peel
1 cup Cool Whip
1 16.3 oz can Pillsbury Grands Homestyle refrigerated shortcake biscuits
8 fresh whole strawberries

Heat oven to 350
In medium bowl , beat cream cheese and 2 Tbsp sugar with electric mixer until smooth
Beat in yogurt and lemon peel until blended
Fold in Cool Whip
Cover and refrigerate while making biscuit cups

Cut 8 (18 x 12") sheets of foil
Slightly crush each sheet to make a 2 1/2" ball.
Flatten the balls slightly and place on large ungreased cookie sheet

In a shallow dish, place remaining 2 Tbsp sugar
Separate dough into 8 biscuits
Press or roll each biscuit into 4 " rounds
Press both sides of each round into sugar
Place gently over the foil ball, shaping to fit around the ball
Bake 13-15 minutes or until golden brown
Cool 5 minutes
Remove the biscuit cups from the foil balls
Fill each with rounded 13 cup lemon mixture and top each with a strawberry