Low Residue Fruit Pizza Tarts

Ever just get a taste for something special but don't know when to make it? How about now! Don't wait!

These Low residue fruit pizza/cookie cup pizza tarts are where it's at! The best part is - you can top them exactly how you want and make a little dessert bar with it!

Serves 10

Ingredients for fruit pizza tarts:

  • Pre-made Sugar cookies (form into circles) - I used Nestle Tollhouse sugar cookies in the package
  • 8x10 pan - place cookies on top of parchment paper
  • Kiwis - 1
  • Blueberries - 1/2 carton
  • Mandarin oranges (1 to-go cup) (patted dry and refrigerated)
  • Cool whip - Sugar-Free - 2 cups

Optional ingredients

  • Apple jelly (for drizzling on top of Cool Whip or in place of)
  • Mint leaves
  • Strawberries - 1/2 lb.
  • Strawberry glaze
  • What else would you add/substitute if you can't eat the fruits mentioned in ingredients?

Directions for fruit pizza tarts:

  1. Roll out handmade sugar cookie dough or pre-made packaged sugar cookies into circles.
  2. Place premade cookie dough into muffin pans and bake cookie cups for 13-15 minutes on 350*.
  3. When cooled down, place cookie cups on a cake stand or serving tray.
  4. Begin prepping the frosting portion of the cookie tart by scooping out spoonfuls of Cool Whip. Put about 1 tablespoon of Cool Whip onto the top of the cookie cup tart.
  5. This is the fun part - you get to decorate them however you want!
  6. I love to put some color on mine, so I like putting mandarin oranges with blueberries, kiwis with strawberries. This is also a great way to get your kids involved with cooking! And with less than 1/2 hour spent in the kitchen, I don't think these are too hard for anyone to make.

Hot tips & hints for an even better cookie cup fruit tart:

Drizzle some jam, honey, or chocolate sauce for some extra flair.

Crush some Oreos or M&M's to the top of a plain cool-whip topped cookie!

You could always throw a cookie party & serve these or let the guests put their own toppings on.

On a dime but don’t have all the ingredients? Look for some fruit cups in your fridge to use for the toppings or use marshmallow fluff as a frosting for the cookie.

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Nutrition facts

Per Serving

  • calories: 290
  • cholesterol: 7mg
  • dietary fiber: 6.3g
  • potassium: 364mg
  • protein: 3.4g
  • saturated fat: 2.4g
  • sodium: 114mg
  • total fat: 7.1g
Do you have any recipe requests? Share them in the comments below! Or, let us know if you tried this recipe and how it turned out!

Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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