Sugar Cookie Fruit Cups

Preheat oven to 350°F. Spray 6 individual baking dishes (ramekins) with cooking spray. Slice 6 thin slices (approximately 1/4 inch thick) from cookie dough; wrap remaining dough with plastic wrap and refrigerate for another use.

Place one dough slice in bottom of each ramekin; push out dough to cover bottom and halfway up side of ramekins.

Place ramekins on cookie sheet; bake 15 to 20 minutes or until crust is golden brown.

Meanwhile, in small skillet mix peach pieces, pear pieces, cinnamon and brown sugar; cook and stir, over medium heat, until sauce begins to thicken.

Remove ramekins from oven; cool 30 minutes.

Spoon about 2 tablespoons yogurt into each sugar cookie crust. Top with fruit mixture.