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Caramel Apple Yogurt Parfait Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: 2 cups Yoplait® 99% Fat Free creamy vanilla yogurt or Yoplait® Fat Free plain yogurt (from 2-lb container) 2 medium unpeeled apples or pears, cut into chunks (2 cups) 1/4 cup caramel fat-free topping 2 tablespoons coarsely chopped pecans or walnuts DIRECTIONS: 1. Reserve 1/4 cup yogurt for topping. Divide remaining yogurt among 4 (8-oz) glasses or dessert dishes. Spoon 1/2 cup of the apple chunks over yogurt in each glass. 2. Top each with 1 tablespoon of the remaining yogurt. Spoon 1 tablespoon caramel topping over yogurt. Sprinkle pecans over each parfait. Serve immediately.

Caramel Apple Yogurt Parfait Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

2 cups Yoplait® 99% Fat Free creamy vanilla yogurt or Yoplait® Fat Free plain yogurt (from 2-lb container)
2 medium unpeeled apples or pears, cut into chunks (2 cups)
1/4 cup caramel fat-free topping
2 tablespoons coarsely chopped pecans or walnuts

DIRECTIONS:

1. Reserve 1/4 cup yogurt for topping. Divide remaining yogurt among 4 (8-oz) glasses or dessert dishes. Spoon 1/2 cup of the apple chunks over yogurt in each glass.

2. Top each with 1 tablespoon of the remaining yogurt. Spoon 1 tablespoon caramel topping over yogurt. Sprinkle pecans over each parfait. Serve immediately.

Strawberries and Cream Dessert Squares Recipe by Betty Crocker Recipes on Flickr.Via Flickr: Crust 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup water 10 to 12 drops red food color, if desired Directions: 1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. 3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.www.bettycrocker.com/cookies

Strawberries and Cream Dessert Squares Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
Crust

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Directions:

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

www.bettycrocker.com/cookies

RECIPE: Creamy Lime Squares by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS 2 cups all-purpose flour 1/2 cup powdered sugar 1 cup cold butter or margarine 3/4 cup frozen (thawed) limeade concentrate (from 12-oz can) 2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt 1 box (4-serving size) French vanilla instant pudding and pie filling mix 1 1/2 teaspoons grated lime peel 1 container (8 oz) frozen whipped topping, thawed 1 to 4 drops green food color Extra whipped topping, if desired Lime slices, if desired Fresh mint leaves, if desired DIRECTIONS 1. Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes. 2. In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color. 3. Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving. 4. For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

RECIPE: Creamy Lime Squares by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired

DIRECTIONS

1. Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.

2. In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.

3. Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.

4. For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

Recipe: Cherry Valent Shortcakes by Pillsbury.com on Flickr.Via Flickr: DESCRIPTION Make an extra special dessert for two with easy frozen biscuits and a luscious cherry topping. INGREDIENTS 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag) 2 teaspoons packed brown sugar 1/4 cup sour cream 2 tablespoons whipping cream 1 teaspoon butter or margarine, melted 1/2 teaspoon sugar 2/3 cup cherry pie filling (from 21-oz can) DIRECTIONS 1.Heat oven to 375°F. Bake biscuits as directed on bag. 2.Meanwhile, in small bowl, sprinkle brown sugar over sour cream; let stand 2 minutes. Beat in whipping cream on high speed until slightly thickened. Refrigerate until serving time. 3.Brush hot biscuits with melted butter; sprinkle with sugar. Cool 5 minutes. Split biscuits; fill and top with pie filling and sour cream mixture. High Altitude (3500-6500 ft): No change.

Recipe: Cherry Valent Shortcakes by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Make an extra special dessert for two with easy frozen biscuits and a luscious cherry topping.

INGREDIENTS

2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 teaspoons packed brown sugar
1/4 cup sour cream
2 tablespoons whipping cream
1 teaspoon butter or margarine, melted
1/2 teaspoon sugar
2/3 cup cherry pie filling (from 21-oz can)

DIRECTIONS

1.Heat oven to 375°F. Bake biscuits as directed on bag.

2.Meanwhile, in small bowl, sprinkle brown sugar over sour cream; let stand 2 minutes. Beat in whipping cream on high speed until slightly thickened. Refrigerate until serving time.

3.Brush hot biscuits with melted butter; sprinkle with sugar. Cool 5 minutes. Split biscuits; fill and top with pie filling and sour cream mixture.

High Altitude (3500-6500 ft): No change.

Grands Strawberry Shortcake Recipe by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS Biscuits 1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits) 2 tablespoons butter or margarine, melted 1/4 cup sugar Strawberry Mixture 1 1/2 pints (3 cups) fresh strawberries, sliced 1/3 cup sugar Whipped Cream 1/2 cup whipping cream 2 tablespoons sugar 1/4 teaspoon vanilla, if desired DIRECTIONS 1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2. Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 3. In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. 4. To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture. Find more recipes at www.pillsbury.com.

Grands Strawberry Shortcake Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS

Biscuits

1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons butter or margarine, melted
1/4 cup sugar

Strawberry Mixture

1 1/2 pints (3 cups) fresh strawberries, sliced
1/3 cup sugar

Whipped Cream

1/2 cup whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla, if desired

DIRECTIONS

1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

2. Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.

3. In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

4. To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.

Find more recipes at www.pillsbury.com.

RECIPE: Crescent Napoleons with Strawberries by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 4 teaspoons sugar 1 cup milk 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 cup whipped topping or whipped cream 1 1/2 cups sliced strawberries DIRECTIONS 1. Heat oven to 375°F. 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 3. Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar. 4. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. 5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping. 6. Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.

RECIPE: Crescent Napoleons with Strawberries by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
4 teaspoons sugar
1 cup milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup whipped topping or whipped cream
1 1/2 cups sliced strawberries

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.

4. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.

6. Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.

Fruit with Pina Colada Dip Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: Dip 2 (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt 1 teaspoon rum extract or dark rum 3 tablespoons flaked coconut, toasted 2 tablespoons finely chopped pineapple Fruit 15 fresh strawberries, halved 30 (1-inch) chunks fresh pineapple 30 chunks kiwi fruit (about 5 medium) DIRECTIONS: 1. In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time. 2. To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Fruit with Pina Colada Dip Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Dip

2 (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt
1 teaspoon rum extract or dark rum
3 tablespoons flaked coconut, toasted
2 tablespoons finely chopped pineapple

Fruit

15 fresh strawberries, halved
30 (1-inch) chunks fresh pineapple
30 chunks kiwi fruit (about 5 medium)

DIRECTIONS:

1. In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.

2. To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Layered Summer Fruits with Creamy Lime Dressing Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: Creamy Lime Dressing 1 package (8 oz) cream cheese, softened 1/2 cup frozen limeade concentrate, thawed 1/4 cup powdered sugar 1 cup whipping cream, whipped Fruit 3 cups cut-up cantaloupe 1 quart strawberries, quartered 2 ripe medium mangoes, seed removed, peeled and cut up 2 cups blueberries 2 cups cut-up honeydew melon Mint leaves, if desired DIRECTIONS: 1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside. 2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves. 3. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Layered Summer Fruits with Creamy Lime Dressing Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Creamy Lime Dressing

1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped

Fruit

3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

DIRECTIONS:

1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.

3. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Strawberry Margarita Parfaits Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: 1/4 cup fresh lime juice 2 tablespoons orange juice 1 teaspoon unflavored gelatin 1 tablespoon tequila 1 tablespoon orange-flavored liqueur 2 teaspoons grated lime peel 1 (14-oz.) can sweetened condensed milk 1 cup whipping cream, whipped 1 quart (4 cups) fresh strawberries, sliced DIRECTIONS: 1. In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes. 2. Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream. 3. Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.

Strawberry Margarita Parfaits Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1/4 cup fresh lime juice
2 tablespoons orange juice
1 teaspoon unflavored gelatin
1 tablespoon tequila
1 tablespoon orange-flavored liqueur
2 teaspoons grated lime peel
1 (14-oz.) can sweetened condensed milk
1 cup whipping cream, whipped
1 quart (4 cups) fresh strawberries, sliced

DIRECTIONS:

1. In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.

2. Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.

3. Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.

Chocolate and Berries Yogurt Dessert Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1 1/2 cups fresh raspberries 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt 1 cup whipping cream, whipped 2 tablespoons hot fudge topping 1 cup fresh blueberries DIRECTIONS: 1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. 2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. 3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. 4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. 5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

Chocolate and Berries Yogurt Dessert Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

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Noxien • Anarchei