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Healthy Mini Fruit Pizzas

A healthier sugar cookie spread with Greek yogurt and topped with any fruit you like.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Dessert
Servings: 12 -18 cookies
Author: Jenn

Ingredients

  • 3/4 cup white whole wheat flour
  • 3/4 cup unsifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • CREAMY FROSTING:
  • Low-Fat Vanilla Greek Yogurt
  • juice of half an orange lemon or lime (one quick squeeze)
  • PIZZA TOPPINGS:
  • Any variety chopped fruit

Instructions

  • Adjust the oven rack to the top third of the oven. Line a cookie sheet with parchment paper. Preheat to 350° F. In a small bowl, combine the flours, baking powder and salt.
  • Melt the butter in a small saucepan over low heat. Cook about 1 minute, stirring until the butter turns a nutty brown. Transfer to a mixing bowl (I used a Kitchenaid). Add the sugar and oil. Beat for 1 minute on medium speed.
  • Add the egg and vanilla, beat for 2 minutes on medium-high speed. Add the flour mixture and mix on low speed until just combined.
  • Divide the dough in half. Working with one half at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) circle cookie cutter (I used a glass cup). Place the cookies about 1/2 inch apart on the prepared baking sheets.
  • Bake 5-7 minutes until slightly golden on the edges (do not overbake). Let sit on cookie sheets 1 minute, then transfer with spatula to wire racks. Repeat until all dough is used. Cool completely.
  • To assemble: combine yogurt and juice in a small bowl and stir. Spread cooled cookies with yogurt. Arrange fruit on top as desired and serve. Enjoy!!