Healthy Fruit Pizza Sugar Cookie
A delightful dessert combining a sugar cookie crust with fresh berries and yogurt, perfect for a light and refreshing treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Toppings
- 1 cup Greek yogurt
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it liberally.
- In a large mixing bowl, whisk together the flour and baking powder until well combined.
- In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, mixing until a dough forms.
- Press the dough evenly into the prepared cake pan. Ensure the dough is spread out uniformly for even baking.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely in the pan.
- While the crust cools, wash and prepare your berries. Slice strawberries and leave the smaller berries whole.
- Once the crust is cool, spread a layer of Greek yogurt evenly over the top. Arrange the berries decoratively on top of the yogurt.
- Slice into 8 pieces and serve immediately for the freshest taste and presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crust may lose some of its crispness over time.
Notes
Pro Tips: Chill the dough before baking to prevent spreading. Ingredient Substitutions: Use whole wheat flour for added fiber. How to Serve: Best served fresh, topped with an extra dollop of yogurt. Storage & Freshness: Store in the refrigerator and consume within 2 days for best results. Make-Ahead Tips: Prepare the crust a day ahead and store in an airtight container, then assemble before serving.