PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Turn Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies into cute, cream-filled dessert cups.
1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
1 cup whipping cream
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/4 teaspoon vanilla
Heat oven to 350 °F. Spray 24 miniature muffin cups with cooking spray. Place 1 piece of cookie dough in each muffin cup; press in bottom and up side, forming cup shape.
Bake 12 to 14 minutes or until light golden brown. Cool completely in pans on cooling racks.
In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar, cocoa and vanilla. Beat on high speed until stiff peaks form. Spoon chocolate cream into decorating bag fitted with #1mm star tip.
Carefully remove cookie cups from pans. Pipe chocolate cream into cups. Store in refrigerator.
Serving Size: 24
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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