This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

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This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

See the step by step recipe video down in the recipe card.

Warm weather is on the way and that means it’s fruit salad season!

This Creamy Fruit Salad is made with a homemade vanilla fruit salad dressing that we absolutely love.

We even love it on its own, poured warm over some of these Whole Wheat Pancakes or French Toast Casserole, with loads of fresh fruit!

It is the perfect sweet treat when you have some fruit you need to use up, or you’re trying to keep things on the healthier side.

It’s a great way to end your summer cookouts or barbecues!

What fruit can you put in fruit salad?

Whatever you want! But here are some tips:

• Skip the bananas: I know, there are some who throw them in but I find the whole salad tastes like banana, and they tend to get soft and mushed pretty quickly.
• Stick to fruit you enjoy! This seems like an obvious one, but if you don’t enjoy the flavor or texture of a certain fruit, even one in the recipe below, just leave it out! Chances are you won’t enjoy it in fruit salad either.
• Aim for an equal amount of each fruit, though I like to go a little heavier on the strawberries here because we love them.

Fruit Salad Tips & Tricks:

• This fruit salad is naturally vegetarian, egg free and gluten free, just be sure to check all of your packages and ensure nothing has been contaminated before serving to those with allergies.
• You can easily make this fruit salad recipe dairy free and vegan by using almond or coconut milk.
• You can boost the protein by adding a little plain Greek yogurt to the dressing before serving.
• Fruit salad generally doesn’t keep and shouldn’t be made in advance, though I’ve included a few tips below to prep the different components ahead and make your life a little easier!

Tips to Prep Ahead:

• If you want to make the recipe and have it keep for several hours, be sure to use strawberries, blueberries, blackberries, grapes and stay away from the very juicy or citrusy fruit like oranges, pineapple and kiwi. They will release a lot of juices in just a few hours, so if you add them, be sure you are serving right away and won’t have a lot left over. Otherwise, stick to berries and grapes to be safe.
• Make the dressing a day or two in advance, store in the fridge and then just combine before serving. The dressing can be refrigerated for up to 1 week if you use the freshest ingredients possible.
• You can also simply have your fruit washed and chopped in the fridge, then you are ready to throw this fruit salad together at a moment’s notice.

More fruit salad recipes!

• Christmas Fruit Salad is delicious any time of year — it’s made with red and green fruit!
• Hawaiian Fruit Salad is full of fun, tropical flavors!

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Creamy Fruit Salad Recipe with Homemade Vanilla Dressing + VIDEO

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

Course Breakfast, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 ½ cups 1% milk
• 1/4 cup granulated sugar (reduce to 3 tablespoons for less sweet dressing)
• 1 ½ tablespoons corn starch
• 2 teaspoons vanilla
• 2 cups fresh strawberries, quartered (260 grams)
• 1 cup fresh blueberries (150 grams)
• 1 cup fresh blackberries (135 grams)
• 1 cup mandarin oranges canned, drained of juice (189 grams or 284ml can)
• 1 cup fresh pineapple chunks (155 grams)
• 1 cup red grapes (173 grams)
• 2 kiwi peeled and sliced

Instructions

• In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing — but it will thicken considerably).
• Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
• In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and grapes. Whisk the cooled dressing and pour over fruit. Toss to coat (be gentle — you don't want mush!).
• Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.

Video

Notes

*One serving is roughly 1 cup

Nutrition

Calories: 133cal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 337mg | Fiber: 4g | Sugar: 24g | Vitamin A: 347IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 1mg

The post Creamy Fruit Salad Recipe appeared first on The Recipe Rebel.

This Christmas Fruit Salad recipe is an easy holiday side dish or dessert! It’s made with red and green fruit which makes it the perfect Christmas recipe for those parties, but also perfect any time of year!

I feel like sometimes fruit salad gets a bad rep.

Like often, it’s just a mish mash of bananas (uh), apples (delicious, but they quickly brown) and a can of some awful fruit cocktail. Let’s reinvent fruit salad!

While I often think of fruit salad as a summer thing (because here in Manitoba it can be difficult to find nice looking fruit anywhere in the dead of winter!), it’s the perfect light and healthy accompaniment to a huge holiday feast or a simple potluck.

Just promise me you’ll skip the bananas.

(P.S. I have nothing against bananas. But if you add them to a fruit salad that’s all you’ll taste).

I wanted to make a holiday version fruit salad because I know how much you already love this Creamy Fruit Salad with vanilla dressing. It’s great with any fruit!

Earlier this year I added this Hawaiian Fruit Salad to the family, and it’s time to bring fruit salad to the Christmas dinner table.

Tips for making this Christmas Fruit Salad:

•  Feel free to load this fruit salad with any red and green fruit you see in the store that looks good. If all else fails, check out the canned or frozen fruit section of the store — just remember to drain any juices or you’ll end up with fruit soup!
• Resist the urge to make it too far in advance. Fruit salad is best made fresh, but the dressing can be made in advance and stored in the refrigerator for a couple of days.
• For a fun presentation, try making layers of red and green fruit in a large glass trifle bowl!
• The dressing on this fruit salad is very thin and mild — it adds a light, tangy sweetness and keeps the fruit looking fresh. If you prefer a thicker dressing, try stirring in a couple tablespoons of vanilla yogurt or pudding.

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Christmas Fruit Salad

This Christmas Fruit Salad recipe is an easy holiday side dish or dessert! It’s made with red and green fruit which makes it the perfect Christmas recipe for those parties, but also perfect any time of year!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 132cal

Author Ashley Fehr

Ingredients

• 1 Granny Smith Apple sliced
• 1 red apple any kind, sliced
• 1 cup green grapes
• 1 cup red grapes
• 2 kiwi peeled and sliced
• 1 cup raspberries
• 1/4 cup pomegranate arils
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon water

Instructions

• Combine all fruit in a glass bowl (be careful not to stir too much or the raspberries will squish!).
• Stir together honey, lime juice and water to make a thin dressing. Drizzle over fruit and stir gently to coat.
• May be covered and refrigerate up to 6 hours before serving.

Nutrition

Calories: 132cal | Carbohydrates: 34g | Protein: 1g | Sodium: 3mg | Potassium: 329mg | Fiber: 4g | Sugar: 26g | Vitamin A: 100IU | Vitamin C: 39.7mg | Calcium: 25mg | Iron: 0.5mg

The post Christmas Fruit Salad recipe appeared first on The Recipe Rebel.

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The weather is getting warmer and I am craving all the fresh, light, summery food! Fruit salad is one of those things that can be overlooked at a summer cookout, but since I am not a green-leafy-salad-eater (notice there’s no salad category around here??), I appreciate when fruit salad makes an appearance

Last Spring I shared this Creamy Fruit Salad with Homemade Vanilla Dressing, and I loaded it up with all my favorite fruit and a creamy custard fruit salad dressing.

If you’ve ever had a Mountain of Fruit Waffle at Cora’s, this is like that, minus the waffle They do make some pretty incredible waffles, and the combo is ridiculously good. If you ever have leftover fruit salad, I bet it would make an awesome waffle topping for brunch the next morning.

This time, I wanted to stick closer to a theme with my fruit (sometimes when you get too many different kinds all in one bowl flavors get a little muddled), and I love the fresh, tropical flavors in this Hawaiian Fruit Salad.

Because I love pineapple in everything, as I hope you do, too! If you’re looking for some savory pineapple recipes, check out these Hawaiian Chicken Burgers, Hawaiian Ham and Pineapple Skewers or this Hawaiian Chicken from my friend Holly.

It would be hard for me to choose a favorite!

How to make Hawaiian Fruit Salad with substitutions:

• This fruit salad recipe is naturally gluten-free, but double check all of your packages to be sure.
• This Hawaiian fruit salad recipe can easily be made dairy-free by swapping out the regular yogurt for your favorite variety of dairy-free yogurt.
• Feel free to mix up the fruit you use for this salad — almost any fruit will go well with this dressing! I chose fruit that I think is most “Hawaiian” (not that I am Hawaiian or know anything about Hawaiian culture).

This Hawaiian Fruit Salad Dressing:

For this fruit salad recipe, I used a Honey Lime Yogurt dressing with added coconut extract. You can definitely mix this up, and use flavored yogurt, or different extracts, or skip the yogurt altogether and make more of a glaze.

The important thing to note is that thick creamy fruit salad dressing recipes don’t sit well when combined with the fruit. The juices that are released from the fruit water down the dressing and make it thin and not very appealing.

How to make Fruit Salad ahead:

Fruit salad is best made just an hour or two before you’re going to serve it — there’s really no way around that!

If you need to prep this Hawaiian fruit salad ahead, here’s what you can do:

• Chop the pineapple, the mangoes, the kiwi, and drain your mandarin oranges. Store in separate, small containers in the refrigerator. Store up to 2 days in advance.
• Stir together your dressing ingredients, and refrigerate up to 2 days in advance.
• Slice your bananas, and stir everything together just before serving.

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Hawaiian Fruit Salad with Honey Lime Yogurt Dressing

This Hawaiian Fruit Salad recipe is full of tropical flavors and a honey lime yogurt dressing with hints of coconut! Loaded with pineapple, bananas, mango, oranges and kiwi, it’s the perfect side or dessert for any summer meal! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 128cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple chopped
• 1 cup bananas thickly sliced
• 1 cup mango chopped
• 1 cup kiwi sliced
• 1 cup mandarin oranges canned, drained

Honey Lime Yogurt Dressing

• 1/4 cup plain low fat Greek yogurt
• 2 tablespoons liquid honey
• 2 tablespoons pineapple juice
• 1/4 teaspoon coconut extract to taste
• zest from ½ a lime (optional, to taste)

Instructions

• Add all fruit to a large bowl.
• In a small bowl, whisk together yogurt, honey, pineapple juice, coconut extract and lime zest if desired. Start small with the extract and lime zest, and add and adjust as needed to suit your tastes. 
• Drizzle over fruit in bowl, and stir gently to combine. Refrigerate for 1-2 hours or serve immediately (it will be best if the fruit and dressing is chilled).

Video

Nutrition

Calories: 128cal | Carbohydrates: 31g | Protein: 2g | Sodium: 5mg | Potassium: 374mg | Fiber: 3g | Sugar: 23g | Vitamin A: 585IU | Vitamin C: 62.9mg | Calcium: 40mg | Iron: 0.4mg

The post Hawaiian Fruit Salad Recipe appeared first on The Recipe Rebel.

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Can I just say I had an unreasonable amount of fun creating these bagel fruit pizzas?

When I first picked up my Arla Lactose-Free Cream Cheese, I wasn’t totally sure what I was going to make with it. Obviously we needed to celebrate National Bagel  Day last week, and we needed to do it in a big way.

I thought of making a naturally flavoured cream cheese spread, maybe strawberry or maple cinnamon… wouldn’t that be delicious?!? Something simple and but full of flavour?

But it just didn’t seem BIG enough, you know?? What can we top that beautiful spread with to take these over the top?

With Spring around the corner (we are crossing our fingers that the weather will reflect that!), and St. Patrick’s Day, and Easter, and all the bright, fresh flavours that we’re craving, I figured nothing would be better than a gorgeous layer of fresh fruit in all shapes and sizes and colours.

My girls are big on toast in the morning. Since I introduced them to bagels our breakfast has never been quite the same! These bagel fruit pizzas are taking their morning toast up a notch or ten, with a homemade strawberry cream cheese spread and piles of fruit. They’re a fun, colourful, and nutritious breakfast that definitely catches their eye!

What I love about them?

I love that we’re ticking all the boxes here. We’ve got fibre in the bagel and the fruit. Protein in the bagel and the cream cheese. Simple, wholesome ingredients, and  a naturally sweetened spread and fresh fruit topping the whole thing off.

Also, I mean, rainbows.

This is my first rainbow food here on TRR, but I’d be surprised if it was the last. These fruit pizzas were way too much fun to make!

Tips and Tricks for Making these Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese:

• You can use any flavour of bagel you like! My girls love the blueberry ones for an extra bit of fruity flavour, but the husband and I love using multigrain or whole wheat for the fibre and protein to get us through the morning.
• You can absolutely mix up the fruit in your cream cheese spread — try another berry or get a little crazy!
• These fruit pizzas are perfect for a brunch gathering and can be made ahead and stored in the fridge until you’re ready to serve — I wouldn’t store them any longer than a couple of hours though!

*This post is generously sponsored by Arla Foods and I have been compensated for my time in creating this recipe. Thank you for supporting the brands that support us!

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Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese Spread

These Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese Spread are a fun breakfast or snack! Topped with a homemade, naturally sweetened strawberry cream cheese spread and fresh fruit that the kids (and the rest of the family!) will love! A fun treat for Easter, St. Patrick’s Day or any day! Includes step by step recipe video.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 90cal

Author Ashley Fehr

Ingredients

• 1 200g package Arla Lactose Free Cream Cheese
• 1/2 cup chopped fresh strawberries pureed (frozen will not work!)
• 1-2 tablespoons honey
• 1/2 teaspoon vanilla
• thinly sliced strawberries, nectarines, pineapple, kiwi, blackberries and blueberries or other fruit as desired

Instructions

• In a medium bowl, add the cream cheese, strawberry puree, 1 tablespoon honey and vanilla. Mix together using a fork or whisk (I find a fork works best!).
• Spread strawberry cream cheese on half of a bagel, and top with sliced strawberries, nectarines, pineapple, kiwi, blackberries and blueberries or other fruit as you prefer.
• Serve and enjoy immediately! Leftover cream cheese spread can be stored in the refrigerator up to 1 week.

Video

Nutrition

Calories: 90cal | Carbohydrates: 10g | Protein: 1g | Saturated Fat: 5g | Sodium: 96mg | Potassium: 13mg | Sugar: 2g | Vitamin C: 5.3mg | Calcium: 1mg

The post Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese + VIDEO appeared first on The Recipe Rebel.