Monday, August 24, 2015

Recipe: Fruit Pizza Dessert

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

For Filling

  -  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

For Topping

  -  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

Per Serving:
155 calories, 7g total fat, 3g saturated fat, 3g protein, 22g carbohydrates, 2g fiber, 29mg cholesterol.

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