Preheat oven to 350 degrees.
Combine flour and greek yogurt in a medium bowl. Stir together with a wooden spoon until well mixed and all the flour is incorporated into the dough.
Prepare a parchment paper, roughly the size of a baking sheet, and add the dough on top. Then flour the dough. (Note: I added an extra 1/8 cup of flour to the macros since there will be extra flour mixed into the dough at this time.)
Then roll the dough into a 17x13 rectangle, roughly the size of the baking sheet. it doesn't have to be perfect. Add additional flour as neccessary. Carefully transfer the rectangle (on the parchment paper) onto a baking sheet sprayed with cooking spray.
In a small bowl, mix together 4 oz of cream cheese, 2 tablespoons of sugar, and 1/2 tsp of vanilla, until completely smooth. Spread mixture into the center of the rectangle and spread it evenly, leaving about a 3 inch border on each side.
Top the cream cheese layer with an even spread of the less sugar jam. If you would like to use fresh fruit in this step instead, see the notes section below.
With a pizza cutter or a sharp knife, cut diagonal one inch strips on both sides of the border dough. Starting from the top, fold one strip down over the jam and cream cheese mixture from the left and then the right. Continue until all the strips have been folded in to create a "braid." Delish has a handy video of how this step works. Bake in a preheated oven for 25-30 minutes. The top should be golden brown. Allow to cool for 15 minutes.
Make the glaze in a small bowl with remaining 2 oz of cream cheese and 1/2 cup of powdered sugar. Stir the cream cheese and powdered sugar together until they are evenly mixed. Then add about 1 tablespoon of milk to make the mixture glaze like. More milk (in small increments) can be added to make the glaze thinner. 1 tbsp was perfect for me!
Pour glaze over baked braid. Slice, serve, and enjoy! Best served right away.