I rarely ever eat desserts or sweets, but once and a while I like a little something for a treat. I don't like anything that is too sugary or chocolatey, and I 'm not a fan of peanut butter desserts, cake, etc, so when I found this fresh fruit dessert, I was excited to try it. It satisfies a sweet craving, but isn't overpowering, and it has a light, refreshing taste.
- For Crust
- Expeller Pressed Canola Oil Spray
- 1/4 cup Expeller Pressed Grapeseed or Canola Oil
- 1 1/2 cups granulated raw sugar OR 1 cup truvia baking blend or Stevia
- 2 Tablespoons low fat milk
- 1 Tablespoon pure vanilla extract
- 3 large eggs
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour, plus extra for dusting
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 14 ounce can coconut milk (regular, not light) chilled until solid, not shaken
- 4 oz. light cream cheese, slightly softened
- 2 Tablespoons granulated raw sugar or 1 Tablespoon Truvia baking blend or Stevia
- 6 cups fruit
Preheat oven to 375 degrees. Coat medium sheet pan with canola oil spray and dust with flour.
To Make Crust: In a medium bowl, whisk oil, sugar, milk, vanilla, and then beat the eggs one at a time. Add flours, baking powder, salt, and stir till combined. Do not over mix. Pour evenly into pan and spread with a rubber spatula to completely cover the bottom of the pan. Bake until golden, about 15 minutes. Cool Completely and then loosen crust from bottom of pan with a spatula. Spread filling over entire crust, and add whatever fruits you like. I chose strawberries, blueberries, and blackberries, but kiwi, pineapple, and mango would be delicious as well.
To Make The Filling: Using a fork, lift the solid portion of the coconut milk out of the can, and place it in a chilled medium sized bowl. Add cream cheese and beat with a hand mixer on high until mixture is smooth and soft peaks form, about 4 minutes. Beat in the sugar. Spread the filling onto the crust, leaving 1/4 inch around the edges.
For The Topping: Arrange the fruit on top of filling in any pattern you choose. Chill for 30 minutes up to 2 days. Cut and serve.
Yields 28 servings
155 calories, 7g total fat, 3g saturated fat, 3g protein, 22g carbohydrates, 2g fiber, 29mg cholesterol.