Low Residue Fruit Pizza Tarts
Last updated: June 2023
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!
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
- 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:
- Roll out handmade sugar cookie dough or pre-made packaged sugar cookies into circles.
- Place premade cookie dough into muffin pans and bake cookie cups for 13-15 minutes on 350*.
- When cooled down, place cookie cups on a cake stand or serving tray.
- 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.
- This is the fun part - you get to decorate them however you want!
- 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.
- calories: 290
- cholesterol: 7mg
- dietary fiber: 6.3g
- potassium: 364mg
- protein: 3.4g
- saturated fat: 2.4g
- sodium: 114mg
- total fat: 7.1g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
What has been the most helpful for managing IBD symptoms?