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Friday, July 2, 2010

Strawberry Custard Shortcakes


2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
1 cup sliced fresh strawberries
1 teaspoon sugar
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container (4 oz) snack-size vanilla pudding

DIRECTIONS
1. Bake biscuits as directed on bag.
2. Meanwhile, in small bowl, stir together strawberries and sugar; set aside. In another small bowl, stir yogurt and pudding until blended. Refrigerate until serving time.
3. Remove biscuits from oven. Cool 15 minutes. Split biscuits; fill and top with yogurt mixture and strawberries. If desired, garnish with additional strawberries.

Source: Pillsbury