Red White + Blue Fruit Pizza
Red, White and Blue fruit “pizza” is more like a cookie bar, topped with cream cheese frosting and fruit – The perfect 4th of July dessert!
I love making holiday inspired recipes, a few of my favorite Fourth of July recipes are Red White and Blue Trifle, Red White and Blueberry Cheesecake Cupcakes, RW+B Chocolate Chip Fro-yo Sandwiches, and Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip.
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
- 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).