One of my favorite aspects of summer when I was a kid was the promise of patriotic desserts. White cake with strawberries and blueberries arranged like the American flag? Check. Angel cake trifles? Yup. Red, white, and blue jello? You bet. I just could not get enough. So when Andrew requested fruit pizza, I was all about it. This recipe deviates a little from the normal health conscious recipes on this blog, but in terms of dessert, it’s not the worst. And no this isn’t completely one of those, there’s fruit on it so it must be good for you, kind of things. I swapped the sugar cookie for a healthier oatmeal cookie crust, cut down on the sugar and fat in the frosting, and now you have a slightly healthier take on this classic picnic dessert. It’s beautiful and it’s perfection.
Have a great week!
XOXO – Emmy Lou Lou
- 2 Cups white whole wheat flour
- 2 Cups old fashioned oats
- 1 Teaspoon cinnamon
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Cup butter
- 1/2 Cup brown sugar
- 1 Egg
- 1/2 Tablespoon maple syrup
- 1/2 Tablespoon vanilla
- 1/2 Cup heavy whipping cream
- 8 Ounces cream cheese
- 18 packets of stevia - or you can use 1 cup of sugar
- 1 Teaspoon Vanilla
- 1 Pint blueberries
- 2 Cups black berries
- 2 Cups raspberries
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream together butter and brown sugar.
- Add egg, maple syrup, and vanilla to bowl.
- Beat until smooth.
- In a separate bowl, mix together flour, oats, cinnamon, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients.
- Mix until well incorporated.
- Spray a 9x13 inch pan with non-stick cooking spray.
- Press dough into pan.
- Bake for 10 minutes. Remove from oven. Cool completely.
- In a separate bowl, beat heavy whipping on medium-high speed until stiff peaks form.
- Add stevia, cream cheese, and vanilla to bowl.
- Beat until smooth and creamy.
- Spread frosting over the cookie crust.
- Top with berries.
- Keep covered and refrigerated.