Dessert Cereal Cups

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Prep Time: 10 Min

Total Time: 138 Min

Servings: 15 servings

Ingredients

  • 3 cups Honey Bunches of Oats Cereal
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup sugar
  • 1/3 cup egg whites
  • 2 Tbsp. flour
  • 8 cups cut-up fresh fruit

Directions

  1. Place cereal in blender or food processor container; cover. Blend until cereal forms fine crumbs. Add all remaining ingredients except fruit; cover. Blend until mixture forms a dough. Transfer to airtight container. Refrigerate 2 hours.
  2. Preheat oven to 350°F. Spoon 1-1/2 Tbsp. of the cereal mixture onto baking sheet covered with wax paper or parchment paper; spread into 6-inch round with metal spatula. Repeat with remaining cereal mixture to form a total of 15 rounds.
  3. Bake 8 to 10 minutes or until lightly browned. Carefully remove cookies from the pan using metal spatula; place each over a small inverted bowl or custard cup, pressing down gently to form a cup shape. Set aside to cool until hardened. Fill with fruit just before serving.

Tips and Suggestions

Cooking Know-How: The cereal mixture is easier to work with when it is cold. If mixture becomes too warm, place in refrigerator for 30 min. or until hardened.

Storage Know-How: If not all 15 dessert cups are needed, freeze the leftover cereal mixture in 1-1/2 Tbsp. portions. Store in airtight container in freezer up to 1 month. Thaw before spreading into rounds and baking as directed.

Use Parchment-Covered Baking Sheets: If you use parchment paper (also known as silicon paper or baking paper) to cover the baking sheets when baking cookies, the baked cookies will slide right off onto the cooling racks. As a bonus, it makes cleanup after baking a breeze!

AHA!: No more buying pre-made dessert cups for your favorite dessert, with Honey Bunches of Oats you can create a homemade edible crisp dessert bowl!

Visual AHA!: Show with ice cream, fresh fruit or a serving of strawberry sorbet.

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