Yields 32 croissants


Pillsbury™ Freezer-to-Oven Chocolate Croissant Dough Straight, 1.5 oz (13374)  3 lb or 32 each

Strawberry Mousse

  • Yoplait® ParfaitPro® Low-fat Vanilla Yogurt (16632)  1 lb or 1/4 bag
  • Non-dairy whipped topping  1 lb or 4 1/2 cups
  • Strawberry flavored sugar-free drink mix packet, 0.14 oz each  1 each


  • Strawberries, fresh, sliced  2 lb or 4 cups
  • Gold Medal™ Ready-To-Spread Chocolate Fudge Icing (11215)  10 oz or 1 cup



  1. Bake croissants as indicated on package; allow to cool for 1 hour.
  2. Slice cooled croissants in half, lengthwise.

Strawberry Mousse

  1. Add yogurt and whipped topping to large stainless mixing bowl; mix with wire whisk until mixture is light, airy and well-blended.
  2. Whisk in drink mix powder until combined; transfer to air-tight container and refrigerate until needed.


  1. Remove tops of croissants and add 1 oz (approx. 1/4 cup) Strawberry Mousse to bottom piece.
  2. Layer on 4 slices (approx. 1 oz) of strawberries; replace top piece.
  3. Heat icing in microwaveable bowl in 10 second increments; stir until smooth.
  4. Drizzle over top of croissants and serve immediately.

Tip: Freeze finished croissants and thaw before serving if desired, or refrigerate up to 3 days.

Recipe courtesy of General Mills Foodservice