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Fourth of July Cookie Pizza

1 (18-ounce) package refrigerated sugar cookie dough
1/2 cup whipping cream
1 (8-ounce) container lowfat vanilla yogurt
1 (12-ounce) pint basket California strawberries, stemmed and halved
1 cup blueberries

1. Heat oven to 350*F. Grease and flour bottom and side of 14-inch pizza pan.
2. With floured hands, press cookie dough evenly onto bottom of pan.
3. Bake in center of oven 14 to 16 minutes until golden brown.
4. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack.
5. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate.
6. 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.

Nutritional Information: 260 calories; 13 g fat; 25 mg cholesterol; 200 mg sodium; 32 g carbohydrate; 1 g fiber; 3 g protein.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.