Meatless Monday

I LOVE pizza. The only thing better than pizza is pizza with extra cheese. However, since I’m nursing I have had to eliminate dairy from my diet, which includes cheese. So let’s have a collective moment of silence for my extra cheese pizza…….

I’ve heard lots of suggestions for satisfying my pizza cravings, eat pepperoni as a snack, eat spaghetti (last time I checked pizza and spaghetti tasted different) and the most bizarre of them all; eat the pizza without the cheese. I have seen people order pizza sans the cheese but I am not one of them. So when looking for Meatless Monday recipes for today I came across this recipe for  fruit pizza. I thought wow I’ll try this, definitely not an extra cheese pizza but looks delicious nonetheless. That’s until I realized the frosting included cream CHEESE. I still can’t have it but I thought I’d share it anyway….

Katie’s Healthy Fruit Pizza

Crust:

  • 1 cup (2 sticks) softened butter (if you forget to set it out, roll it with a rolling pin to soften)
  • 1/4 cup sugar
  • 2 cups white whole wheat flour (Traditional whole wheat flour is hard red wheat; if that’s all you have, I wouldn’t go with more than half whole wheat, half white flour.  I tried this, and it tastes “healthy” and is quite crumbly.  You also may want to increase the butter to a full cup with traditional whole wheat flour.)

Cream butter and sugar.  Stir in flour and finish by hand.  It might be very crumbly and you’ll think it will never come together, but persevere.  You can also go shy on the flour.

healthy fruit pizza recipe

Add  a little more butter if necessary, but it really can look like the photo above and still come together like this when you use your hands:

100% whole wheat fruit pizza dough recipe

Once the dough comes together when you squeeze it, begin to press a handful at a time into a buttered pan.  Mine happens to be a heart, but a small cookie sheet or even a 9×13 glass dish should work too!

  img_7072

Aim for a thickness of about 1/4″.  Bake in a 350-degree oven for 15-20 minutes.  As soon as you see brown on the edges, it’s done!

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Watch the edges; they can brown quickly!  Now for the fun part.  While the cookie crust cools, make the “frosting”.

Frosting:

  • about 3/4 cups yogurt cheese or cream cheese, softened
  • less than 1/4 cup powdered sugar, like so:

img_7075

I just sprinkle some sugar on and taste to make sure the frosting isn’t too tart. 

Turn on your beaters and watch the frosting consistency appear before your eyes:

img_7076

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Spread on top of your cooled “crust”:

img_7078

and finish with a variety of fresh fruit, including:

  • kiwi
  • bananas
  • strawberries
  • peaches
  • berries of any kind
  • and more…whatever is in season and/or on sale
  • for example, at Christmastime, it’s beautiful with kiwi, dried cranberries OR pomegranate seeds, pineapple, and/or banana

img_6937

Source: Kitchen Stewardship

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3 responses to this post.

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  2. Great post, great blog!

    “An apple a day keeps the doctor away.” This old saying could hardly ring more true today, as Americans are finally beginning to realize the critical health benefits of a diet rich in dietary fiber.

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    In fact, a diet high in fiber can be convenient and tasty – as easy a bowl of bran cereal topped with berries…or as exotic as, say, conchiglie with artichoke sauce, a simple pasta recipe that contains nearly 20 grams of fiber in one serving. There are no limitations.

    Great post, do you mind if I re-blog this (with full attribution and linking)? I really want to share it with my readers, they would find it very useful.

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    Reply

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