My friend and I are grilling out and enjoying our last weekend down south before heading to the Detroit area next week. But don’t worry; we will be back! Tonight after our golf, we are heading to the grocery store to pick up groceries for cauliflower mash, grilled salmon, grilled fish, avocado crescents, broccoli salad, homemade dressings, and fruit salad for this weekends grill out.
I wanted to share a fun recipe that we will also be having in honor of Memorial Day, healthy fruit pizza! I love fruit pizza. You can decorate it to match any holiday. Store-bought fruit pizza is made from a sugar cookie, cream cheese, and cane sugar. I wanted to make a similar recipe but keep it light and guiltless. If you are having a hard time choosing a healthy dish to make for a Memorials Day bbq, I promise this one won’t let you down!
I hope you enjoy it as much as I do!
Fruit Pizza Ingredients
-One Box Back to Nature Honey Graham Sticks (or one box square graham crackers)
-One Medium Banana
-One Tbsp Honey
-Six Ounces Vanilla Greek Yogurt
-Two Cups TruWhip (or light whip)
-Two Tbsp Unsweetened Shredded Coconut
-Place graham crackers in a large bowl. Crush the crackers with a cup. You could use a blender or food processor, but don’t crush into a dirt consistency. You want the graham crackers to have a couple of crunchy pieces left. It makes the crust so much crunchier and gives it a cookie texture.
-Add the banana to the crushed graham crackers. Take your hands and combine the banana and graham crackers. I left my electric mixer back in Chicago, but you can use yours if you don’t want to get your hands dirty. If you are using your hands, treat it like a meatloaf.-
-When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet—Preheat oven to 350 degrees. Flatten out the dough with your hands. Roll it out from the center. You can use your fingertips or a roller.
-Fold the outer edges in and pinch the sides to form a crust.
-Drizzle the honey over the crust and spread it around with a spoon. This will give the crust a nice crispy texture on the outside but keeps a chewy texture. Just like a sugar cookie!
-Place the crust in the oven. It will bake for approximately 20 minutes, but every oven is different. Keep your eye on it. Don’t let the edges burn. They will be lightly brown and crispy. The center will be a lot softer, but it will harden as the crust cools off. Let it cool down on the baking sheet. If you try to move it before it cools, it will break in half like a chocolate chip cookie right out of the oven.
-While the cookie cools down, prepare the toppings!
-Combine the TruWhip and Greek yogurt, and place it in the fridge to thicken. (20 minutes)
-I chose strawberries and blueberries for my fruit toppings because this weekend we are celebrating Memorials day. You can choose any toppings you’d like. Some other toppings would be delicious: bananas, kiwi, grapes, raspberries, almonds, pecans, craisins, apples, pineapple, etc.
-Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly.
-You can decorate the pizza however you’d like. If you make these with kids, make mini ones. Each child could decorate their own.
-I made circle patterns with strawberries, blueberries, and coconut layers.
I took the leftover fruit and used the whipped topping as a dip! Don’t let anything go to waste.
-For storing, place the fruit pizza in the refrigerator. The whipped topping thickens up even more!
Cut the pizza into twelve slices.
Per Slice (Recipe Makes 12 Slices)
Nutrition: 135 Calories, 4 g Fat, 22 g Carbs, 3 g fiber, 10 g Sugar, 3 g Protein