|1 sheet||Bridgford Frozen Whole Grain White Whole Wheat Sheet Dough #6729|
|1-pound||nonfat vanilla yogurt|
|1-pound||low fat cream cheese|
|3 oz (1/4 cup)||honey|
|2 teaspoons||vanilla extract|
|12 cups||fruit (a combination of blackberries, raspberries, kiwi, blueberries, and mandarin oranges)|
Pour yogurt, cream cheese, 2 tsp. vanilla extract, and honey in a commercial mixer. Using a paddle attachment, mix on medium speed until smooth 2-3 minutes. DO NOT OVERMIX. Refrigerate. Set aside.
Remove one sheet of Bridgford Frozen Whole Grain White Whole Wheat Sheet Dough from freezer. Place frozen sheet of dough in a lightly greased half sheet pan. Coat with spray shortening or brush with melted butter. Let thaw and then rise until double in size. With fingertips, dimple dough. Bake in a preheated 325-degree convection oven for 15 minutes or until golden brown and cooked through. Let cool.
Once cooled, top with chilled yogurt/cream cheese mixture (1 qt., 1 cup). Arrange fruit over top in a decorative pattern. Cut each pan 4 x 6 (24 pieces per pan). Serving size: 1 piece.
Servings: 24 pieces, each piece has 1 oz. grain and ½ cup fruit.Print Recipe
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