- 1 box (6 count) Pillsbury™ Toaster Strudel™ frozen toaster pastries (any variety)
- 6 to 8 paper lollipop sticks or round wooden sticks with one pointed end
- Fresh fruit such as strawberries, bananas chunks or orange segments
- Toast 6 Pillsbury™ Toaster Strudel™ pastries as directed on box. Reserve icing.
- Cut each pastry into quarters.
- On each of 6 to 8 lollipop sticks or round wooden sticks, place 3 or 4 pastry pieces, alternating pastry with fresh fruit. If desired, drizzle icing over kabobs. Serve immediately.
Yogurt Fruit Tart
- 15 Medjool dates, soaked in warm water for 10 minutes1
- 1 and 1/2 cups raw unsalted cashews2
- 1 cup Greek yogurt (I use vanilla, but any flavor works)
- assorted sliced fresh fruit
- Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
- Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
- Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
- Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.