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

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.

Yield: 16 servings