Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Prep Time: 15 minutes, Bake Time: 14 minutes
- 1 package (18 ounces) refrigerated sugar cookie dough
- 1/2 cup whipping cream
- 1 container (8 ounces) lowfat vanilla yogurt
- 1 pint basket (12 ounces) California strawberries, stemmed and halved
- 1 cup blueberries
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Directions
Heat oven to 350 degrees. Grease and flour bottom and side of 14-inch pizza pan. With floured hands, press cookie dough evenly onto bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges. Makes 12 servings