Preheat oven to 350 degrees. Grease and flour an eighteen-inch pizza pan. With floured hands, smush 18-oz. package refrigerated sugar cookie dough evenly onto bottom of pan. Bake fourteen to sixteen minutes, until lightly browned. Cool. With electric mixer, beat: 1/2 cup whipping cream, to form soft peaks.
Fold in: 8 oz. low-fat vanilla yogurt, to blend. If making ahead, cover and refrigerate at this point. Before serving, spread whipped cream mixture evenly over cooled cookie crust. Arrange over top:
1 pint basket (12 oz.) strawberries, stemmed and halved
1 cup blueberries
Cut into twelve wedges and serve immediately. Enjoy!