I just went in for my annual physical last week, and things are good! Of course, I need to watch what I eat and my doctor wouldn’t be upset if I lost a few pounds. Overall, I was happy, but the losing some weight thing is something I really want to work on. As we are coming in to spring, I think now is the time to lose those 20 pounds and get ready for summer and lazy days at the beach! I started doing just that this week when I was asked to make some desserts for a church group that I am a part of. I wanted something light, yummy, fresh, and pretty! That’s how these cookie cups filled with Yoplait Greek 100 Whips came about, and they were perfect for the luncheon! Yoplait Greek 100 Whips come in the two flavors I used, Strawberry and Black Cherry, plus several more and at only 100 calories each they only taste like a rich indulgence. Enter the giveaway at the end of this post for $15 in Paypal cash to try all the flavors of Yoplait Greek 100 Whips to find your favorite! Shop at Publix, for a great coupon value! 
1 1/4 cup Flour
1/3 cup sliced Almonds
2 tablespoons Sugar
1/2 cup Butter, cubed
2 large Egg Yolks
1 teaspoon Almond Extract
1 tablespoon Cold Water
Yoplait Greek 100 WhipsÂ
(any flavor-I used Strawberry and Black Cherry)
ripe Strawberries
1/2 cup melted Milk Chocolate
Place your flour, almonds and sugar in your food processor.
Pulse until the ingredients are finely ground.
If one is not available to you, just use a blender, and mix well.
Add your butter and pulse until combined.
If you are using a blender, mix until the butter is
incorporated into the other ingredients.
In a separate bowl, mix together the egg yolks,Â
almond extract, and water.
Add to your flour mix and pulse until a ball is formed.
Do the same in a blender until your dough is formed.
This is how it will look.
Form 2 disks, wrap them in plastic and
 refrigerate for an hour.
Preheat your oven to 400 degrees. Roll out your doughÂ
on a floured surface to 1/4″ thickness.
Take a mini cupcake pan, turn it over, and spray
the bottoms with pan spray. Then flour them.
Cut out your cups using a small glass or cookie cutter.
Place the cookie discs over each of the upside down
cupcake holders. Bake just like this in theÂ
oven for 4-5 minutes. Let them cool on the pan.Â
Then remove them and if you are making these a day or
two before you will serve them, place them inÂ
a sealed container. They will keep for a couple days.
When you are ready to decorate, fill a decorating
bag with your favorite Yoplait Greek 100 Whips.
I would recommend filling your cups on the dayÂ
of your event. They will last several hours in
refrigeration, so you can do it early!
Chop up a strawberry and top your cookie cups.
Drizzle the melted chocolate over the filled cups.
For an additional yummy taste and to add some
spring beauty to your table, cut a strawberry so
it is flat on the bottom.
Hollow out the inside.
Fill with your favorite Yoplait Greek 100 Whips flavor.
So good, and good for you!
Enjoy these cookie cups filled with Yoplait Greek 100 Whips!
They are perfect to serve for a snack or for brunch, perhapsÂ
for Easter Sunday, Mother’s Day, or any occasion!
Thanks for dropping by today!
and
Don’t miss the printable recipe at the topÂ
above the ingredients!
