Mini Fruit Pizzas

 

  •  1/2 cup WW flour
  • 1 cup white whole wheat
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 t. baking soda
  • 1/2 c. coconut sugar
  • 1 tsp pure vanilla extract
  • 3 T milk of choice
  • 1/4 cup coconut oil
  • 1/4 cup pastured butter
Combine dry ingredients and mix well. Melt oil/butter and mix with milk and vanilla. Pour dry into wet and mix well. Form into balls, place on greased pan, and flatten a bit with a fork. Cook for 12 min in oven preheated to 325. Allow to cool for 5 min before touching. Makes about 20-24 depending on size. Make sure your cookies are big enough to hold fruit.
Note: I made my dough on a Wednesday, froze it until Friday then baked, and topped on Sunday. To keep the cookies from getting hard place in an airtight container with a slice of bread.
The Sauce
Cut cream cheese block in half and allow what you’ll use to soften.  Add a splash of milk and mix to combine.
Toppings
For approx. 2 dozen cookies
-One banana, sliced
-1/2 can peaches (save juice in can for glaze)
-one kiwi
-2-3 strawberries
-handful of blueberries
{get creative here, use your favorites or whatever you have on hand!}
Glaze
Combine juice from canned fruit and 1-2 T. of cornstarch in small saucepan. Place over medium heat and heat until bubbly and thick.
Assemble
Spread sauce over cookies. Top with as much fruit as that little cookie can hold. Drizzle with glaze! Arrange on pretty platter and watch your guest’s eyes widen as they see your colorful, beautiful, and not-too-terribly-bad-for-you creations!
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