Cooking & Occasions
Berry Pie Trifle Shots
Crumbled pie crust layered between sweet yogurt and fresh berries, perfect for a tiny summer treat.
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Pillsbury® refrigerated pie crust, softened as directed on box
teaspoon ground cinnamon
container (6 oz) Yoplait® Greek honey vanilla yogurt
container (6 oz) Yoplait® Greek blueberry or strawberry yogurt
Heat oven to 425°F.
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.
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.
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1 Serving (1 Serving)
*Percent Daily Values are based on a 2,000 calorie diet.
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