* 1⁄2 of a 20-ounce roll refrigerated sugar-cookie dough
* 4 ounces light cream cheese (Neufchâtel)
* 1⁄4 cup reduced-fat sour cream
* 2 teaspoons sugar
* 2 1⁄2 cups fruit, such as sliced strawberries and peaches, blueberries and halved green and red grapes
1. Heat oven to 350°F.
2. With lightly floured fingers, pat cookie dough into a 9-inch circle on an ungreased cookie sheet.
3. Bake 12 to 14 minutes until golden. Place cookie sheet on a wire rack and cool cookie 5 minutes.
4. Loosen cookie with a spatula, then slide onto rack to cool completely.
5. Meanwhile mix cream cheese, sour cream and sugar in a small bowl with a wooden spoon until blended.
6. Place cookie on a serving plate. Spread cream cheese mixture to within 1⁄2 inch of edge. Arrange fruit on top. Serve or refrigerate up to 2 hours. To serve, cut in wedges.
| Yield: | 12 servings |
| Prep Time: | 0 hr 10 mins |
| Cook Time: | 0 hr 14 mins |
| Ready In: | 0 hr 14 mins |
| Category: | Desserts |
| Main Ingredient: | Cheese & Dairy |
| Cooking Method: | Baking |
| Nationality: | United States |
| Special Diet: | Kid Pleaser |
