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Fruit Pizza Ingredients :
-One Box Back to Nature Honey Graham Sticks (or one box square graham crackers)
-Place grahams in a large bowl. Crush the grahams with a cup. You could use a blender or food processor, but don’t crush into a dirt consistency. You want the grahams to have a couple crunchy pieces left. It makes the crust so much crunchier and gives it a cookie texture.
-Add the banana to the crushed graham crackers. Take your hands and combine the banana and grahams together. I left my electric mixer back in Chicago, but you can use yours if you don’t want to get your hands dirty. If you are using your hands, treat it like a meatloaf.-
-When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet. Preheat oven to 350 degrees. Flatten out the dough with your hands. Roll it out from center going outward. You can use your finger tips or a roller.
-Drizzle the honey over the crust and spread it around with a spoon. This will give the crust a nice crispy texture on the outside, but keeps a chewy texture on the inside. Just like a sugar cookie!
-Place the crust in the oven. It will bake approximately 20 minutes, but every oven is different. Keep your eye on it. Don’t let the edges burn. They will be lightly brown and crispy. The center will be a lot softer, but it will harden as the crust cools off. Let it cool down on the baking sheet. If you try to move it before it cools, it will break in half like a chocolate chip cookie right out of the oven.
-Fold the outer edges in and pinch the sides to form a crust.
-While the cookie cools down, prepare the toppings!
Combine the TruWhip and Greek yogurt together, and place it it the fridge to thicken. (20 minutes)
-I chose strawberries and blueberries for my fruit toppings because this weekend we are celebrating Memorials day. You can choose any toppings you’d like. Some other toppings that would be delicious : bananas, kiwi, grapes, raspberries, almonds, pecans, craisins, apples, pineapple etc.
-Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly.
-You can decorate the pizza however you’d like. If you make these with kids, make mini ones. Each child could decorate their own.
I took the leftover fruit and used the whip topping as a dip! Don’t let anything go to waste.
-I made circle patterns with strawberries, blueberries and coconut layers.
-For storing, place the fruit pizza in the refrigerator. The whipped topping with thicken up even more!
Cut the pizza into twelve slices.
Per Slice (Recipe Makes 12 Slices)
Nutrition: 135 Calories, 4 g Fat, 22 g Carbs, 3 g Fiber, 10 g Sugar, 3 g Protein
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