My slimmed down fruit pizza was such a hit I decided to make a red, white and blue version using blueberries and raspberries for my stars and stripes for the Fourth of July! If you don't recall, this is a lightened up white chocolate chip cookie bar topped with cream cheese frosting and fresh fruit - delish!
Madison helped me make this American flag and carefully placed the "stars" onto the frosting. She also helped me taste-test the final product to make sure it tasted yummy – she approved!
You could also used sliced strawberries if you prefer, but using raspberries didn't require any cutting, so it was pretty quick to assemble.
Wishing you all a happy Fourth of July weekend!
Red White + Blue Fruit Pizza
Servings: 28 • Size: 1 bar • Points+: 4 pts • Smart Points: 6
Calories: 144 • Fat: 5 g • Carb: 24.5 g • Fiber: 1.5 g • Protein: 2 g • Sugar: 17 g
Sodium: 77 mg • Cholesterol: 10 mg
- 2 cups all purpose unbleached flour (Gold Medal)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, unpacked
- 1/4 cup melted unsalted butter
- 2 large egg whites
- 1/4 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 2/3 cup white chocolate chips or chopped white chocolate
For the Frosting:
- 8 oz 1/3 less fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 1/2 cups blueberries
- 2 cups raspberries
Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.
Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
Spread the frosting evenly over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.
To serve, cut the bars into 28 pieces (I did 7 cuts by 4 cuts with the knife).