• Preheat oven to 425 degrees F.
• Mix the fat-free Greek yogurt and self-rising flour together to form a dough.
• Bring 6 cups of water and baking soda to a boil.
• While the water is heating up, roll out the dough to about 1/3″ thickness. Then cut into 1-inch pieces.
• Add about 10 pieces of dough to the water and cook for 1 minute. Remove with a slotted spoon and place them on a baking sheet lined with parchment paper.
• Repeat with the rest of the pretzels.
• Bake in the oven 11-13 minutes, until the pretzel bites are slightly brown.
• Add the Splenda and cinnamon to a small bowl and stir until combined.
• Once pretzels are out of the oven spray with I Can’t Believe It’s Not Butter (I did 1 spray for every 5 pretzels) then immediately put them in the cinnamon mixture.

For the Caramel Sauce:

• Mix cream cheese and sugar-free caramel sundae syrup together in a microwave safe bowl. Put in the microwave for 30 seconds at 50%. Give it a good stir when it comes out of the microwave. **This is optional** it will add 2 Freestyle points for 1 tablespoon.