- 12 whole grain sandwich thins, split
- Cooking spray
- 1/2 cup cinnamon
- 1/2 cup granulated sugar
- 1 1/2 quarts low-fat vanilla yogurt
- 2 quarts fresh or canned fruit, drained
Preheat oven to 375º F.
Halve each sandwich thin so you have 24 flatbreads. Coat flatbreads with cooking spray and place on parchment-lined sheet pan. Set aside.
In a medium bowl, combine cinnamon and sugar. Sprinkle sprayed-side of flatbreads with cinnamon sugar. Bake for 8 minutes or until crust is golden brown. Remove from oven and cool completely to room temperature.
Once cooled, spread 2 tablespoons of yogurt evenly on each flatbread. Top each flatbread with 1/4 cup of fruit.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.