Cookie cheesecake dessert tops off grilled dinner

Spring is an amazing time to grill outside in the fresh air enjoying time with friends and family.

After the ribs or steaks, here’s a light dessert to finish the meal and delight the kids.

This skinny cheesecake recipe can be served in a bowl and eaten with a spoon. But, you can also use it as a fruit dip for spring berries.

This recipe uses nonfat Greek yogurt as a base, providing a boost of protein that doesn’t include a lot of extra fat and sugar. As a bonus, the kids can help in the kitchen by crushing up the cookies.

Just throw the cookies in a sandwich bag before letting the children take a whack at them!

Ingredients
1 cup nonfat vanilla greek yogurt
2 tablespoons instant cheesecake pudding mix (regular or sugar-free)
1 cup fat-free or sugar-free Cool Whip
4 thin chocolate sandwich cookies (or 2 regular-sized cookies)

Instructions
1. Stir the yogurt and pudding mix (just the dry mix, not prepared pudding) until they are smooth. Fold in the Cool Whip, then stir in the crushed cookies.
2. Chill until ready to serve or eat, garnishing with crushed cookies if desired.