Ingredients
- Pillsbury™ Frozen Croissant Dough 3.75 oz - 1 lb 6.50 oz or 6 each
Prickly Pear Yogurt Mousse
- Yoplait ParfaitPro Lowfat Vanilla Yogurt - 8 oz or 1 cup
- Whipped topping - 8 oz or 2 2/3 cups
- Lime juice - 1 Tbsp
- Lime zest - 2 tsp
- Prickly pear syrup - 1 oz or 2 Tbsp
Assembly
- Egg, large, whole - 2 oz or 1 each
- Water, cool - 1 Tbsp
Finishing
- Granulated sugar - 8 oz or 1 cup
Directions
Prep
- Place croissants on parchment-lined sheet pan; thaw in cooler overnight.
Prickly Pear Yogurt Mousse
- Whisk together yogurt and whipped topping in large stainless steel bowl until light and airy.
- Fold in lime juice, lime zest and prickly pear syrup until well combined; store covered in refrigerator until ready to use.
Assembly
- Slice thawed dough in half cross-wise, then fold narrow end under wider end and pinch together to seal.
- Place each piece in greased popover pan with pinched seam side down; let proof on open rack at room temperature until double in size (approx. 2 hours).
- Whisk together egg and water; brush over dough and bake as directed below:
- Convection Oven* - 325°F for 16-20 minutes
- *Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
- Standard Oven - 375°F for 18-22 minutes
Finishing
- Allow croissants cool in pan for 5 minutes then carefully remove and toss in granulated sugar; allow to cool completely.
- Carefully cut out a small hole in middle of each croissant top; remove piece to hollow out croissant.
- Pipe approx. 1.5 oz Prickly Pear Yogurt Mousse into center of each croissant, allowing mousse to show on top.
- Garnish with prickly pear jelly candy and lime zest if desired.
Formulation courtesy of General Mills Foodservice