• 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


  • Egg, large, whole - 2 oz or 1 each
  • Water, cool - 1 Tbsp


  • Granulated sugar - 8 oz or 1 cup



  1. Place croissants on parchment-lined sheet pan; thaw in cooler overnight.

Prickly Pear Yogurt Mousse

  1. Whisk together yogurt and whipped topping in large stainless steel bowl until light and airy.
  2. Fold in lime juice, lime zest and prickly pear syrup until well combined; store covered in refrigerator until ready to use.


  1. Slice thawed dough in half cross-wise, then fold narrow end under wider end and pinch together to seal.
  2. 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).
  3. 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


  1. Allow croissants cool in pan for 5 minutes then carefully remove and toss in granulated sugar; allow to cool completely.
  2. Carefully cut out a small hole in middle of each croissant top; remove piece to hollow out croissant.
  3. Pipe approx. 1.5 oz Prickly Pear Yogurt Mousse into center of each croissant, allowing mousse to show on top.
  4. Garnish with prickly pear jelly candy and lime zest if desired.


Formulation courtesy of General Mills Foodservice