Preheat oven to 375 degrees Fahrenheit and grease a 24-cup mini muffin tin.

In a large mixing bowl, combine the non-fat Greek yogurt and self-rising flour until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until smooth and elastic.

Roll the dough out to 1/4 inch thickness and use a knife or pizza cutter to divide it into 24 equal squares.

Press each dough square into the bottom and up the sides of the prepared mini muffin cups.

Place one cube of brie cheese into the center of each dough-lined cup.

Top each cube of brie with approximately one teaspoon of cranberry sauce.

Bake for 10 to 12 minutes or until the dough is golden brown and the cheese is fully melted.

Remove from the oven and allow to cool for 5 minutes before drizzling with honey and garnishing with fresh thyme leaves.