Cooking Directions

• Keep the oven at 400°F.  Remove the rolls from the baking sheet and let cool on a wire rack for 5 minutes.  Cut each roll in half.  Place the rolls, cut-side up, onto the baking sheet.
• Bake for 5 minutes or until the rolls are lightly toasted. Drizzle 1 tablespoon honey over the roll halves.
• Stir 1 tablespoon orange juice and the mint in a small bowl. Add the strawberries and blueberries and toss to coat. Divide the berry mixture among the rolls.
• Stir the yogurt, remaining honey and remaining orange juice in a small bowl. Spoon the yogurt mixture over the berry mixture. Serve immediately.

Ingredients

• 4 Pepperidge Farm® Stone Baked Artisan Multi-Grain Dinner Rolls, prepared according to package directions
• 2 tablespoons honey
• 2 tablespoons orange juice
• 1 tablespoon chopped fresh mintleaves
• 8 fresh strawberries
• 1 cup fresh blueberries, chopped (about 1 cup)
• 0.333 cup vanilla low fat yogurt