Peppermint Brownie "Pizza"

Butter-flavored cooking spray
⅔ cup Fiber One or naturally sweetened fat-free vanilla yogurt
1 box (13.7 ounces) No Pudge! Original Fudge Brownie Mix (look for it in the baking or natural foods aisle in your grocery store or at Trader Joe’s)
1 cup fat-free frozen whipped topping, defrosted
2 tablespoons finely crushed peppermint disks or candy canes
1 tablespoon chocolate syrup

If you’re not serving this pizza to your guests immediately, add the toppings to the brownie just before serving.

Preheat the oven to 350°. Mist a 10 ½-inch tart pan with spray (as a backup, you can use a 10-inch nonstick deep dish pizza pan, but the brownie won’t pop out as easily as from a tart pan).
In a medium bowl, stir the yogurt into the brownie mix until well combined. Pour the mixture into the prepared pan and spread it with a spatula so it evenly covers the bottom of the pan. Bake for 17 to 19 minutes, or until a toothpick inserted in the center is no longer wet (a few crumbs are okay).
Allow the brownie to cool completely. Spoon the whipped topping into the center and then, using a spatula, spread it to evenly cover all but the outer ½-inch of the brownie. Sprinkle the crushed candies evenly over the top. Drizzle the syrup in a fine stream from the edge of a spoon to create a criss-cross pattern. Cut into 8 equal wedges. Serve immediately, or refrigerate for up to 2 days.