Janette's Oatmeal Cookie-Fruit Pizza

Total Time:
1 hr 25 min
30 min
20 min
35 min

8 servings

  • Cookie Crust:
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 egg white
  • 1/3 cup applesauce
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old-fashioned oats
  • 1/3 cup dried apricots, finely chopped
  • Topping:
  • 8 ounces low-fat cream cheese, softened
  • 1/4 cup frozen apple juice concentrate, thawed
  • 2 tablespoons grated lemon zest
  • 4 kiwis, peeled and sliced
  • 1/2 cup canned sliced peaches packed in light syrup, strained
  • 1/2 cup strawberries, cut in 1/2 lengthwise
  • 1 medium banana, cut into 1/4-inch slices
  • Preheat oven to 350 degrees F.

  • To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl.

  • Add the egg white and combine. Mix in the applesauce and vanilla.

  • Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine.

  • Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.

  • To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.

  • Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.

  • Cook's Note: For maximum effect, when bringing this dessert to a friend's house, put it in an actual pizza box.

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