If you’re looking for a perfect kid-friendly sweet treat with a touch of actual nutrition thrown it, look no further. I was resolute that the sun wasn’t going to set on this day without me fixing this for my babies. I don’t why I felt so strongly about. Man, on man, my gut was talking to me today. Not the side of the gut that gnaws at you when your hungry but the side of your gut that speaks to you about right and wrong and what you need to do. It actually yelled at me! When my gut speaks, I listen. When my gut yells, I get moving!
You will find variations of this all over creation. This is my rendition.
For the crust:
One tube of sugar cookie dough
1 (8oz.) package of softened cream cheese (I use neufchatel to save a few calories)
1/2 cup sugar
1/2 tsp almond extract
For the topping:
fruit of choice
1/2 cup apple jelly
juice of one lemon
Spray a standard size pizza pan with non-stick spray. Place the cookie dough on the pan and pat out to make the crust. I’ve tried using a rolling pin but I think using my fingers works the best. Maybe you have the magic touch and can use the rolling pin. I just pat, pat, pat, pat……..pat, pat…..It takes a lot of patting.
Bake the crust (one giant sugar cookie) on 350 degrees for 12 to 15 minutes until the crest has stated to brown on the edges. You don’t want to over-bake it.
Mix the softened cream cheese, sugar and almond extract well. Glop it on the giant sugar cookie once the cookie has cooled.
Now…you could stop right here and this would be a fine treat. But, we are going to make it even finer. Hang with me just a few more minutes.
Place what ever kind of fruit you want on the giant sugar cookie that is now covered with cream cheese frosting. Be careful about bananas and apples because they oxidize fast. You would need to sprinkle them with some extra lemon juice. Make a glaze with the apple jelly and lemon juice by melting the jelly in a pan on the stove. Brush all over the giant sugar cookie with cream cheese icing that is now loaded with fruit.
My taste testers approve and recommend that you make one of these the next time your gut yells at you.