This week I received an email message from a fellow cast member from last week’s Listen To Your Mother. The message was letting me know that today was going to be National Chocolate Chip Day!
I do believe that every day should be National Chocolate Chip Day and at my house, I celebrate on almost a daily basis.
Conveniently enough, I’d just tried out a new recipe from Skinnytaste, one of my favorite blogs for lowfat recipes. I’d received it in my inbox earlier this week and knew it was a “must try” recipe for sure.
The recipe was for a fruit pizza, and it looked so refreshing. We had some unusually hot weather on Sunday and Monday and I knew that Monday afternoon the kids would be looking for a nice cool snack when they came home Monday afternoon.
When I looked at the recipe for the fruit pizza, I had everything for it except for white chocolate chips. I decided that instead, I would use my semisweet chocolate chips, making the crust a chocolate chip cookie crust. It was perfect! I had a good mix of fruit, although slightly different options than she used on hers: I used blackberries, strawberries, blueberries and kiwi. I actually had more than enough, so that I ended up doing a side dish of all the extra fruit and they ate that as much as they ate the fruit pizza. I love seeing my kids eating so much fresh fruit, especially this time of year when the weather is warm and the delicious fruits are plentiful.
I am posting the recipe here just as it appears on the Skinnytaste blog. I do hope you’ll visit the blog however, I always find great things there. In fact, just last night I made one of her chicken recipes, and my daughter said, “I just love when you make this chicken!” So do check the Skinnytaste blog out!
Here’s the Skinnytaste Fruit Pizza recipe. I have just two minor modifications other than the semisweet chocolate chips vs. white chocolate chips: I bake with I Can’t Believe It’s Not Butter, and I used nonfat plain yogurt instead of applesauce. Other than that, I followed her recipe as is. Everyone loved it, and it made a great after school snack recipe. I had enough that it lasted us for two days. I’d definitely make this again!
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 140 • Fat: 5 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 17 g
Sodium: 72 mg • Cholesterol: 10 mg
- 2 cups all purpose unbleached flour (Gold Medal)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, unpacked
- 1/4 cup melted unsalted butter
- 2 large egg whites
- 1/4 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 2/3 cup white chocolate chips or chopped white chocolate
For the Frosting:
- 8 oz 1/3 less fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 large mango, diced
- 3 diced kiwis
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.
Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.