BLUEBERRY-PISTACHIO BISCUITS FOR TWO

2 Pillsbury® Oven Baked Extra Large Easy Split™ Frozen Biscuits (from 31.8-oz. bag)*
3 tablespoons butter or margarine, melted
2 tablespoons caramel ice cream topping
1/3 cup fresh or frozen blueberries (do not thaw)
4 teaspoons chopped pistachios
3 tablespoons sugar
1/4 teaspoon vanilla powder, if desired
1/4 teaspoon ground cinnamon
Yoplait® Light Fat Free Very Vanilla Yogurt, whipped cream or ice cream, if desired

Heat oven to 375 degrees F.

On microwavable plate, microwave biscuits, uncovered, on Medium (50%) for 50 to 60 seconds or until thawed, turning biscuits over halfway through microwaving.

Spoon 1 teaspoon of the melted butter into each of 2 ovenproof 10-oz. custard cups or ramekins; tilt cups to completely coat bottom with butter. Place 1 tablespoon caramel topping in each cup. Top each evenly with blueberries and pistachios.

In small bowl or resealable food-storage plastic bag, mix sugar, vanilla powder and cinnamon.

Cut each thawed biscuit into 6 pieces. Lightly dip each piece into remaining melted butter; roll or shake in sugar mixture to coat. Place 6 coated biscuit pieces in each custard cup. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

Bake at 375 degrees F for 21 to 26 minutes or until biscuits are golden brown and edges are bubbly. Cool 10 minutes. Run knife around edge of custard cups; invert onto individual plates. If desired, serve with yogurt.

High Altitude (3500-6500 ft) Bake at 375 degrees F for 24 to 29 minutes.

Note
*If Extra Large Easy Split™ Frozen Biscuits are unavailable, use 3 Pillsbury® Home Baked Classics® Frozen Buttermilk Biscuits (from 25-oz. bag). Cut each biscuit into quarters; continue as directed above.

Makes 2 servings