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Cookie Cups with Greek Yogurt

March 05, 2020

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Ingredients

1 cup Epigamia Mango Greek Yogurt

1 cup Blueberry Greek Yogurt

1 cup Vanilla Bean Greek Yogurt

Cookie dough (Refer to the cookie dough recipe under snacks)

Directions

1Pack balls of chilled cookie dough into the cookie shot mold. Press the inserts into the center of each mold. Leave the inserts in place and scrape the excess cookie dough away.

2Bake for 20 to 22 minutes. Halfway through the baking time, use an oven mitt and push the inserts down again.

3When the baking time is finished, let the cookie shots cool for a few minutes.

4While the cookie shots are still warm and with the inserts still in place, scrape away the excess cookie dough that expanded out of the mold while baking. Now let the cookie dough cool completely.

5Once the cookie dough is cool, twist the inserts and lift them out of the mold.

6Add Epigamia Flavoured Greek Yogurt into the cups (we used Mango, Blueberry & Vanilla Bean) and serve!