This sugar cookie fruit pizza is a classic dessert recipe I learned volunteering at The Arkansas Children’s hospital.
Make one large dessert pizza or individual fruit pizza cookies . Either way, it is semi-guilt-free and loved by all ages.
Easy enough for a 9th grader to make and delicious enough for a first-time cookie taster to enjoy!
I remember my grandparents trying this recipe when I recreated it at home and they loved it just as much as my parents and I did.
- Ingredients
- How to Make Fruit Pizza
- Storage
- Top Tips
- Substitutions
- 📖 Recipe
- Common Questions
- 💬 Community
Ingredients
- sugar or snickerdoodle cookies - buy pre-cooked cookies, ready to bake cookies , or make your own dough .
- cream cheese - I like to use Philadelphia cream cheese.
- cool whip - Adds sweetness and some flavor
- vanilla extract
- strawberries, fresh and cut into shape of choice
- blueberries, fresh and sliced in half (optional)
- raspberries, fresh and sliced (optional)
- kiwi, fresh and cut into small bites
- blackberries, fresh cut into small bites
- chopped hazelnuts (optional)
- cinnamon powder
- powdered sugar
How to Make Fruit Pizza
Whip the cream cheese, cool whip, and vanilla extract together. (This may require some intense mixing by hand. For that reason, try using a hand blender to make it quicker and less work.)
Bake the cookies per packaged instructions or purchase pre-made cookies.
Spread the cream cheese and cool whip mixture onto the cookie.
Sprinkle cinnamon powder on top of the frosting.
Top with berries of your choice. Note, berries taste best on this but you are more than welcome to use anything else you would like.
Finally- add chopped nuts such as hazelnuts or chopped almonds. For nut-free options, try pumpkin seeds.
Storage
The cookie(s) can be stored in a refrigerator for less than 24 hours. The longer it rests, the softer the cookie gets and the fruit does not look as appetizing usually.
Top Tips
Birthday Parties - Make individual cookies to help cut down on time.
Add Kiwi - it adds a great tart flavor to the dessert pizza that can not be replicated.
Want to make it for a crowd? Use a foil tray or casserole pan, bake one large cookie/crust, and then top with cream cheese, spices, fruits, and nuts.
Individual Fruit Pizza Cookie - kids love to make their own. Make it an event and let them decorate their own.
Substitutions
- Cream Cheese - Use butter cream or cake frosting instead.
- Sugar Cookie - Snicker Doodle cookie tastes great!
- Hazelnuts - Use nuts of your choice
📖 Recipe
Fruit Pizza
Ingredients1x2x3x
- ▢ 8 sugar or snickerdoodle cookies, pre-made or can bake them (options - make one large cookie or make individual cookies)
- ▢ 2 oz cream cheese
- ▢ 2 oz cool whip
- ▢ ½ teaspoon vanilla extract
- ▢ ⅛ cinnamon powder
- ▢ strawberries, fresh and chopped
- ▢ blueberries, fresh and sliced in half
- ▢ raspberries, fresh and sliced in half
- ▢ kiwi, fresh and chopped into small pieces
- ▢ blackberries, fresh and sliced in half lengthwise
- ▢ chopped hazelnuts (optional)
Instructions
Sugar Cookie
- Bake either individual cookies or one large cookie according to packaged direction.
Frosting
- Whip the cream cheese, cool whip, and vanilla extract together. (This may require some intense mixing by hand. For that reason, try using a hand blender to make it quicker and less work.)
Assembling the Fruit Pizza
- Spread the cream cheese mixture onto the cooled cookie.
- Sprinkle cinnamon powder on top of the frosting.
- Top with berries of your choice. Note, berries taste best on this but you are more than welcome to use anything else you would like.
- Add chopped nuts. Hazelnuts are my favorite with this compilation, but you can also use almonds or unsalted pistachios. If you are making this nut-free , then pumpkin seeds work really well for a nice crunch as well.
- Enjoy!
Notes
Common Questions
Combine cream cheese, powdered sugar, vanilla extract, and spices together.
Replace the ingredient with buttercream frosting.
For holidays, you can get creative! Valentine’s Day-make a heart. Halloween-make a spider or pumpkin. Christmas-make a tree.
Yes! It will not only keep the fruit crisp but the frosting needs a cool temperature too.
If refrigerated for long periods of time, it can get soggy. I do not recommend refrigerating for longer than 24 hours at most.
Yes, it can be frozen.
Fruit Pizza
Ingredients
- 8 sugar or snickerdoodle cookies, pre-made or can bake them (options - make one large cookie or make individual cookies)
- 2 oz cream cheese
- 2 oz cool whip
- ½ teaspoon vanilla extract
- ⅛ cinnamon powder
- strawberries, fresh and chopped
- blueberries, fresh and sliced in half
- raspberries, fresh and sliced in half
- kiwi, fresh and chopped into small pieces
- blackberries, fresh and sliced in half lengthwise
- chopped hazelnuts (optional)
Instructions
Sugar Cookie
- Bake either individual cookies or one large cookie according to packaged direction.
Frosting
- Whip the cream cheese, cool whip, and vanilla extract together. (This may require some intense mixing by hand. For that reason, try using a hand blender to make it quicker and less work.)
Assembling the Fruit Pizza
- Spread the cream cheese mixture onto the cooled cookie.
- Sprinkle cinnamon powder on top of the frosting.
- Top with berries of your choice. Note, berries taste best on this but you are more than welcome to use anything else you would like.
- Add chopped nuts. Hazelnuts are my favorite with this compilation, but you can also use almonds or unsalted pistachios. If you are making this nut-free , then pumpkin seeds work really well for a nice crunch as well.
- Enjoy!
Notes
Recipe Courtesy of The Curry Mommy
An easy sambar recipe that is a low-carb butternut squash soup made with South Indian sambar ingredients .
This Indian butternut squash recipe is perfect for Indian keto diets . The keto sambar can be enjoyed with a healthy dosa or idli for a completely clean meal.
No more lentils! Those words were hard for me to understand, but once I realized how they really made me feel I knew I had to try harder. This is where this Indian butternut squash sambar recipe came about.
- Ingredients
- Instructions
- Substitutions
- My Tips
- 📖 Recipe
- 💬 Community
Ingredients
- butternut squash, steamed and pureed - feel free to use pre-cut or even frozen butternut squash.
- coriander powder
- turmeric powder
- fresh ginger - grated finely
- mustard seeds
- cumin seeds
- hing (asafaetido) - adds a lot of flavor to the sambar
- shredded coconut
- lemon juice - can substitute with lime juice
- curry leaves
- dried red chili peppers
- cilantro
- sugar, guar, or brown sugar
- salt, oil, water
- red chili powder
- sambar masala - I like Badshah Brand Sambar Masala
- OPTIONAL: A variation of steamed/sauteed vegetables (peas, carrots, potatoes, drumsticks, onions, zuchinni, etc
Instructions
Peel, cut, and cook the butternut squash with either steam or by boiling in water.
Puree the cooked butternut squash until it is smooth and creamy.
Add spices to the puree that are listed in the recipe card. Feel free to add as much spice as you prefer.
Heat oil in a small butter pan and then add mustard seeds, cumin seeds, and hing to the oil. Add red chili peppers, curry leaves, and cilantro (optional), and then pour it into the low carb butternut squash sambar.
Add extra cilantro on top and enjoy!
TIP- Squeeze lemon juice on top for an extra tang
Substitutions
- Butternut Squash- Feel free to add some toor daal.
- Hing- Asofaetido adds a lot of flavor in Indian Food. It is mostly used when tempering oil and not over cooked. If you do not have any, then simply skip this ingredient.
- Sugar- Use guar (jaggery) or brown sugar.
My Tips
- Add date syrup instead of sugar for a darker sambar color.
- Enjoy the South Indian Butternut Squash Sambar Recipe with a high protein dish such as quinoa.
- Keep the sambar thick when eating with dosa so it is “dunkable” and add extra vegetables for a true South Indian Sambar flavor.
📖 Recipe
Butternut Squash Sambar
Ingredients1x2x3x
- ▢ 4 cups butternut squash, steamed and pureed
- ▢ 4 cups water
- ▢ 1 tablespoon dry coriander powder
- ▢ ½ tablespoon turmeric
- ▢ 1 teaspoon fresh grated ginger
- ▢ 1 teaspoon oil
- ▢ 1 teaspoon mustard seeds
- ▢ ½ teaspoon cumin seeds
- ▢ ½ teaspoon hing (asafaetido)
- ▢ 1 tablespoon finely chopped/crushed raw peanuts (optional)
- ▢ 1 tablespoon shredded coconut (optional)
- ▢ ½ fresh squeezed lemon juice
- ▢ 5 curry leaves (optional)
- ▢ 3 whole dried red chili peppers (optional)
- ▢ 1 teaspoon sambar masala (more or less), I like to use Badshah Brand Sambar Masala
- ▢ chopped cilantro for garnishment
- ▢ salt
- ▢ red chili powder
- ▢ OPTIONAL: A variation of steamed/sauteed vegetables (peas, carrots, potatoes, drumsticks, onions, zuchinni, etc)
Instructions
- Place a pot on the stove top with medium heat.
- Pour the butternut squash and water into the pot.
- Add steamed/sauteed vegetables, ginger, dry coriander powder, turmeric, salt, red chili powder, lemon juice, curry leaves, sambar masala, coconut, and peanuts. Bring the contents to a boil.
- While the soup heats, prepare the tempered oil. In an XSmall pan heat some oil. Then add the mustard & cumin seeds and wait for them to pop.
- Immediately add hing (asafaetido) and whole dried red chili peppers.
- Pour the tempered oil in the butternut squash soup pot as soon as the chili peppers have cooked for a few seconds. (NOTE: work very quick with the tempered oil to prevent ingredients from excessive browning)
- Let the soup boil for another 2-3 minutes and serve.
- Enjoy as a replacement for sambar, daar/daal, or a soup.
