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!
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: 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.
Will you take our In America survey to help others understand the true impact of Crohn's and UC?