It was a hectic enough day that we didn’t take as many streamlining measures as we might have otherwise. Basically Cassie and Colleen just substituted applesauce for the butter in a sugar cookie recipe and then used low-fat cream cheese in the topping.
We haven’t made this in years, so it didn’t occur to us until afterward that it might’ve been better to use only half the cookie dough to form the crust. You can‘t see it in these pictures, but on one side the crust rose up like a gentle ocean wave to nearly cake height.
Next time we also may try something more nutritionally interesting like a crust made from the late painter Georgia O’Keeffe’s recipe for wheat germ bars.
Still, you gotta love a dessert that’s just bursting with fresh fruit — and we did! (Didn’t Colleen do an amazing job arranging the fruit on top?)
For the sugar cookie crust:
3 cups flour
1 cup sugar
1 cup applesauce
1 tsp. cream of tartar
1 tsp soda
½ tsp. salt
3 t. milk
½ tsp. vanilla
½ tsp. almond extract
Mix dry ingredients in one bowl and wet ingredients in another, then combine and mix well. Spread half the batter on greased round pizza pan and bake 10-12 minutes at 350 degrees. Remove from oven and let cool.
The cream cheese topping:
8-ounce package softened reduced fat cream cheese
½ cup sugar
1 tsp. vanilla
Combine ingredients and mix until well blended. Spread mixture over baked and cooled cookie crust.
The fruit topping
We used strawberries, kiwi, blueberries and blackberries, but obviously use anything you like — and have fun arranging them!
Mix ½ cup light colored jam or jelly of your choice with 2 T. water and glaze fruit. Orange marmalade or apple jelly would probably work well. We used diet strawberry jam but forgot it was supposed to go over the top and just kind of applied it to the sides, apparently. (I say apparently because this step transpired when I was whisking Ben from track practice to baseball practice.)