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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 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 1/4 cup flaked coconut (optional) 2 kiwis, peeled and sliced 1/2 cup red grapes, cut in half 1 can (11 ounces) mandarin orange segments, well drained 2 tablespoons whole, unblanched almonds, chopped Instructions: Directions: 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. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve. |
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