Ingredients
Scale
- 1/2 the tub of cookie dough
- 2 heaping tablespoons 0% Fat Greek Yogurt
- 1 tablespoon 1/3 Less Fat Cream Cheese
- 1 teaspoons honey
- Toppings: Raspberries, Blueberries, and Pomegranate Seeds
Instructions
- Preheat oven to 350 and and spray a baking dish with nonstick cooking spray.
- Then press cookie dough into baking dish about 1/2 inch thick.
- Bake Cookie at 350 for 20-22 minutes, or until it begins to turn golden brown and it’s cooked in the center. Let cool
- Next, prepare topping. Mix 2 tablespoons of plain Greek yogurt and 1 tablespoon of reduced fat cream cheese. Then, add in 1 teaspoon honey (or more to taste). Spread topping evenly on cookie (remember: I used about half the tub of cookie dough for this recipe. So if you use more, make sure you alter the recipe accordingly!)
- Top white topping with fresh fruit such as berries or pomegranate seeds!