Sometimes you get a craving. You just have to have that special something. Maybe it’s crispy potato chips, or a savory steak savory steak, but you just know the craving isn’t going away until you have a bite of whatever it is that your thinking about. For me it’s usually something sweet like fruit pizza.
What do you find yourself craving the most? Is it sweet and chocolaty, or crispy and salty? Fruit pizza is a little savory and a little sweet.
The other night I was craving something sweet following our dinner of Lazy Lasagna from the Trim Healthy Mama cookbook. For some reason fruit pizza kept popping into my head. Maybe because I had been to the grocery the day before and had a kitchen full of fresh fruit. But the problem was how do I make a fruit pizza and stay on plan?
First of all, there is the cookie. Fruit pizza is typically made with a sugar cookie or shortbread recipe. That means loaded with sugar!, which would never do on a Trim Healthy Mama eating plan. So I set off to Pinterest to see if I could find a low-carb alternative recipe. With a little research I quickly discovered this Pin.
For the Fruit Pizza Cookie Layer
You can find the Low Carb Shortbread Cookie on The Low Carb Diet website. With only 1.2 grams of net carbs and 10.2 grams of fat, with 2.4 grams of protein per serving I knew I could make this into a bar cookie, slice it into 10 servings (the recipe makes 20 single serving cookies) and still be within my S carb:fat ratio limit.
It looked like a good option, easy to make and I had the ingredients on hand. So I quickly mixed the indredients in my Kitchenaid Pro and felt like the dough was really dry. Which wouldn’t do with a fruit pizza, I needed it moist enough to make a bar cookie, so I added about 1/2 cup of water to the mix in small amounts until I had the texture and consistency I wanted.
I pre-heated the oven to 350.
I placed the dough into my Pampered Chef medium bar pan patted it down and into the corners until it was a nice thick layer of cookie. I put it in the oven for 8 minutes, but watched it closely and let it bake for up to 12 minutes. I wanted it cooked through but still soft and chewy.
For the Fruit Pizza Cheese Layer
I sadly didn’t have any cream cheese on hand which is what is typically used in fruit pizza. That would still work on a THM plan so if that’s what you have to work with, go ahead. I used 1/4 cup of no-fat plain Greek yogurt. I think using 1/2 the yogurt with 1/8 cup cream cheese would also serve as a great addition.I pulsed some on plan sweetener (I prefer Pyure) to make powdered “sugar” and added about 2 T to the yogurt, I also drizzled in a little vanilla (about 1/2 tsp.).
After trying it, I thought it needed a little bit of structure. It had good flavor but was a little too runny for a fruit pizza. So I added in a bit of whipped cream. (Well, Fat-free Reddi Whip for the non-purist drive thru Sue in me.) That did it. It had good texture, flavor and was still spreadable.
Building the Fruit Pizza
Once the cookie layer came out of the oven I let it cool completely, spread the topping on top. Sliced up my fruits, I used strawberry, kiwi, 1 banana (I knew each serving would have no more than a slice or two so I was within limits), raspberries, blackberries and blueberries.
This fruit pizza hit the sweet spot! It was so soft and moist with a good bite to it and the topping and fruit were just sweet enough. In fact, it was so good, I ate it for breakfast the next day!
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