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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup yoplait
- 100 plain yogurt
- 2 tsp. olive oil
- 1/4 tsp. grated lemon peel
- 2 Tbsp. fresh basil leaves (chopped)
- 1.9 oz. shells (frozen mini fillo, phyllo, 15 shells)
- 3 Tbsp. olive tapenade
- 4 grape tomatoes (cut into fourths)
- 3 Tbsp. crumbled feta cheese
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