Tag Archives: fruit pizza

Graduation Party: Individual Fruit Pizza Cookies

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At a graduation party for Big A and her best friend M we had a dessert bar where guests could make their own mini fruit pizzas using sugar cookies, fruit dips and chopped fruit.

I made plain round sugar cookies (about 4” in diameter) to use as a base for the fruit pizzas.

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There were two fruit dips that we used as frosting for the cookies, a Berry Fluff Dip (which I didn’t get a good picture of) and a Creamy Nutella Dip. Using a fruit dip instead of a regular frosting makes for a less-sweet base for the fruit, which I prefer.

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The Nutella fruit dip needs to be stored in the refrigerator, but should be served at room temperature. The dip will get very thick in the fridge, almost fudge consistency. Fudge. Nutella fudge. That is something to ponder for next Christmas.

This “fruit dip” also makes a great frosting for sugar cookies or brownies:

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To top frosted cookies, there was an array of chopped fruit. We used fresh pineapple, blueberries, strawberries, mango and kiwi.

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The graduates and their friends loved it!

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Congratulations Class of 2013. We are so proud of you Big A!

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RECIPES:

Individual Fruit Pizza Cookies

  • Servings: About 5 dozen using a 3-inch round cookie cutter
  • Print

Fruit Pizza Cookies 8

Sugar Cookies
3 cups sugar
1 cup butter, softened
1 cup sour cream
2 tsp vanilla
3 eggs
About 7 – 7 ½ cups flour
1 tsp baking soda
1 tsp salt

Beat sugar, butter, sour cream and vanilla until fluffy. Beat in eggs. Add soda, salt and enough flour to make a moderately stiff dough (start with 7 cups and add additional flour if needed). Chill dough for 20 minutes to 1 hour for easier handling. Roll out dough to desired thickness (I like these fairly thick) and cut with cookie cutter.

Bake at 375°F for 9-11 minutes; if they brown, it’s been too long.  They should still look white when done.

Creamy Nutella Fruit Dip
8 oz. cream cheese
1 cup Nutella
½ cup heavy cream

Warm cream cheese and Nutella slightly (about 30 seconds in the microwave) and then stir together with the cream until well mixed. Serve at room temperature. Store in the refrigerator.

Berry Fluff Fruit Dip
1 container marshmallow fluff
1 container Cool Whip
1 container strawberry flavored cream cheese, softened
½ cup sweetened raspberry (or strawberry) puree or seedless jam

Mix all ingredients until well blended.

To make individual fruit pizzas:
Cut out sugar cookie dough with a 3-4” round cookie cutter and bake. Prepare dessert bar with sugar cookies, fruit dips and chopped fruit (choose from strawberries, raspberries, blueberries, pineapple, kiwi, mango, nectarines, peaches, grapes). Guests can assemble their own cookie fruit pizza.

Creamy Nutella Fruit Dip

  • Servings: Makes 2 ½ cups
  • Print

Fruit Pizza Cookies 7

8 oz. cream cheese
1 cup Nutella
½ cup heavy cream

Warm cream cheese and Nutella slightly (about 30 seconds in the microwave) and then stir together with the cream until well mixed. Serve at room temperature. Store in the refrigerator.

Serve as a fruit dip or as a frosting for cookies or brownies.

Berry Fluff Fruit Dip

  • Servings: Makes about 4 cups
  • Print

Berry Fluff Fruit Dip
1 container marshmallow fluff
1 container Cool Whip
1 container strawberry flavored cream cheese, softened
½ cup sweetened raspberry (or strawberry) puree or seedless jam

Mix all ingredients until well blended. Serve as a fruit dip or as a frosting for cookies.

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Fruit Pizza

080610 078-1 Summer is birthday season at our house. With one child’s birthday at the beginning of summer and then three more within four weeks of each other later in the  summer , we have a lot of cake and sugar floating around our house. So I am grateful for Big J for going with a lighter dessert for his birthday yesterday. He usually goes for the more non-traditional birthday desserts. And with all of the fresh fruit available, I was really happy to make a Fruit Pizza.

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Eighteen Years! Eighteen years, in a land far, far away, my life changed forever. I can’t decide whether those 18 years have flown by, or that I’ve been a mom forever. Either way, it has been a wonderful journey. I love you J! It’s these coming years, as my babies slowly start leaving the nest that are making me nervous.

080610 051-1 This Fruit Pizza has a shortbread crust, a thin layer of slightly sweetened cream cheese, luscious summer fruit, and a light glaze on top. The fruit I used, from the inside out: blueberries, mango, raspberries, kiwi and strawberries.

The glaze is made from any light-colored fruit juice (I used a peach-mango, which turned out great!), some sugar, cornstarch and lemon juice (to keep cut fruit from browning, especially if you are using bananas or peaches).

Pre-Glazed Fruit Pizza:

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RECIPE:

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Fruit Pizza

Crust:
½ cup powdered sugar
1 ½ cups flour
¼ tsp salt
¾ cup butter, softened
½ tsp vanilla extract

Filling:
8 oz cream cheese, softened
2 Tbs powdered sugar
1 tsp vanilla extract

Fruit (strawberries, blueberries, bananas, kiwi, mangos, peaches, grapes, pineapple, raspberries, etc.)

Glaze:
½ cup sugar
2 Tbs cornstarch or Clear Jel
2 tsp lemon juice
1 ½ cups clear fruit juice (apple, white grape, peach-mango,lemonade, etc)

Preheat oven to 325°F.

Crust: Using a pastry blender, mix ½ cup powdered sugar, flour, salt, butter and ½ tsp vanilla. Press onto a pizza pan. Bake for 10-15 minutes. Cool completely.

Filling: Combine cream cheese, 2 Tbs powdered sugar, and 1 tsp vanilla. Spread over cooled crust. Arrange fruit on cream cheese layer.

Glaze: Combine sugar, cornstarch, lemon juice and fruit juice in a small saucepan. Cook over medium heat until sugar is dissolved and mixture is thickened. Cool and spoon over fruit (all of the glaze may not be used). Chill. Slice into wedges to serve.

 

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