You Thought Pizza Was Just For Dinner - Mission Fruit Continues With This Good-For-You Raspberry Dessert Pizza
Posted Jan 23 2009 2:22pm
The recent peanut butter recall threw me off my “Mission Fruit” postings for a little while. There were a couple of other fruit-based recipes I’ve successfully tried out on my kids that I wanted to share with you. Given the upcoming weekend, I thought I would share with you a recipe for Raspberry Dessert Pizza. This low calorie, fresh-fruit dessert makes a special weekend treat for just the family or can even stand-up to serving guests.
Raspberry Dessert Pizza Serves 8
Crust 2/3 cup old-fashioned rolled oats ½ cup whole wheat pastry flour 1 T sugar 1 t cinnamon ¼ t baking soda 2 T canola oil 3 T plain or vanilla-flavored yogurt 1/3 cup chocolate chips
Filling ¼ cup raspberry jam, preserves or fruit spread* ¾ t almond or vanilla extract Pint of fresh raspberries (if unavailable feel free to use frozen) 2 T sliced or chopped almonds (optional)
Heat oven to 375.
In medium bowl combine oats through baking soda. Stir in oil and yogurt until stiff dough forms. If dough is too stiff add a little more yogurt (go slowly).
With slightly oiled hands, spread and flattened dough, creating a 10” circle on a lightly greased baking sheet. Bake at 375 for 10 to 12 minutes.
Once out of the oven, evenly sprinkle the top of the crust with chocolate chips and place back in oven until chocolate begins to melt, about 3-4 minutes. Let cool.
In a microwavable bowl place raspberry jam and extract. Microwave on high for 5-12 seconds, or until melted. Spread generously over cooled crust, leaving a little left in the bowl.
Top dessert pizza with raspberries and then spread remaining jam on top. Sprinkle with almonds.
Refrigerate for at least 30 minutes before serving. Stores nicely in fridge for a couple of days.
Cut into 8 wedges – a pizza cutter works really well.
Hope you and your family enjoy this guilt-free treat. Happy weekend!