Makes 12 to 16 servings
Ingredients
1 (16.5-oz) roll refrigerated ready-to-slice sugar cookie dough
1 c sugar
1/2 c Diet Sprite
1/4 c cornstarch
1 qt strawberries, stemmed and sliced
1 Tbsp lemon juice
1/2 tsp vanilla extract (I love using Mexican Vanilla Extract — the best)
6 oz reduced fat cream cheese
1/4 c confectioners’ sugar
2 Tbsp orange juice
1/2 tsp grated orange rind
Strawberry halves, garnish (optional)
Fat-free frozen whipped topping, thawed (optional)
Directions
- Preheat oven 350°F. Press sugar cookie dough into 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes or until light brown. Cool completely.
- In small nonstick pot, combine sugar, Sprite, cornstarch, and strawberries, mix well. Bring to boil over medium heat, boil 3 minutes or until mixture thickens. Remove from heat, stir in lemon juice and vanilla. Set aside; cool.
- In mixing bowl, beat together cream cheese and confectioner’s sugar until creamy. Gradually add orange juice, mix well. Stir in orange rind.
- Spread cream cheese mixture over baked sugar cookie. Carefully spread cooled strawberry mixture evenly over cream cheese layer. If desired, garnish with strawberry halves or serve with whipped topping. Refrigerate until serving.
Nutritional information per serving:
Calories 211, Calories from fat (%) 28, Fat (g) 6, Saturated Fat (g) 3, Cholesterol (mg) 10, Sodium (mg) 148, Carbohydrate (g) 36, Dietary Fiber (g) 1, Sugars (g) 25, Protein (g) 2