Easter Treats and Sweets: Greek Yogurt Fruit Pizza

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By Jessica Tomes

Wife, mommy to three precious little girls, currently pregnant with baby a boy, and owner of The Plaid Pony!

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Jessica Tomes is a wife and mommy to three precious (but rambunctious) little girls. She is currently pregnant with baby number four, and can’t wait to meet HIM this September! She has a degree in broadcast journalism from Texas Christian University. She owns The Plaid Pony, an upscale online boutique featuring curated favorites for infants through tweens — and is so excited to launch The Plaid Pony Home this Fall! She is passionate about writing and marketing impeccably designed clothing and furniture, and this wonderfully beautiful mess we call motherhood. She happily resides in Houston, Texas — eating all the Tex Mex she can get her hands on!

 Adapted from sallysbakingaddiction.com

Easter is upon us, ladies! Which unfortunately (for many of us) means more candy, cookies, cupcakes, and desserts full of empty calories. As if our waistlines needed any more of that — but you can’t very well let your kiddos eat all that junk themselves, now can you? That would just be cruel. 😉 So when planning my Easter Brunch menu this year (because there is nothing more quintessentially Southern than an Easter brunch), I decided to mix things up a bit. I’m making this (healthier) Fruit Pizza with a twist!

Here’s how you can make it.

We’ll start by making the cookie crust.

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  • In a large mixing bowl, cream a half cup softened, room-temperature butter for about a minute on a medium speed (using either a hand mixer or a stand mixer witha paddle attachment). Once smooth, add three-fourths cup sugar to the bowl, and beat until light and fluffy. Then, add one egg and a teaspoon of vanilla extract. Mix until well combined.

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  • In another bowl, whisk together one-and-a-half cups all purpose flour, one-fourth teaspoon of salt, one teaspoon baking powder, a half teaspoon baking soda, and one-and-a-half teaspoons cornstarch. With the mixer on a low speed, slowly combine the dry ingredients and the wet ingredients (carefully adding everything to the larger bowl). Cover the dough tightly and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees. Grease a 12 inch pizza pan with cooking spray. Remove the cookie dough from the fridge and press onto the pizza pan, in an even, flat circle (as if you were making a traditional pizza). Bake for 18 to 20 minutes, or until the edges are lightly browned. Allow to cool completely. This is a great time to slice your fruit.

Now we’re ready to decorate!

  • Spread a cup of Greek yogurt evenly over the cookie crust. (You can use any flavor you like. I used Greek Gods brand Strawberry and Honey. It’s a Tomes family favorite.) Decorate with assorted, sliced fresh fruit. The more colorful the better! This is a great way to get the kiddos involved. Bon appetit! Make sure you refrigerate your leftovers. Greek yogurt shouldn’t be left out, or it will spoil.

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I hope your precious families love this recipe as much as mine did! (Let’s just say there were no leftovers to refrigerate.) We hope you have a very Happy Easter! And don’t forget to tag us in your photos using the hashtag #easterwiththebabychicks! xoxo

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