Ingredients

• 1 package (18 ounces) refrigerated sugar cookie dough
• 1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
• 1 can (8 ounces) crushed pineapple in juice, well drained
• 3 kiwis, peeled and sliced
• Red grapes, cut in half
• 1 can (11 ounces) mandarin orange segments, well drained
• 2 bananas cut in 1/4 inch slices, splashed with lemon juice to keep from browning
• Strawberries, sliced

Directions

1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

2. Combine yogurt and pineapple; spread mixture evenly over top of cookie. Arrange fruit in a circle over yogurt mixture.

3. Keep refrigerated.

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