- 1
- 55 mins
Ingredients
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 container (6 oz) Yoplait® Greek honey vanilla yogurt
- 3/4 cup blueberries
- 1 container (6 oz) Yoplait® Greek blueberry or strawberry yogurt
- 4 strawberries, sliced
Preparation
Step 1
1
Heat oven to 425°F.
2
Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust. Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.
3
Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.