Some days I have an edible craft recipe idea that works visually, but I try out a new recipe and am not happy with it, as was the case with these Swirly Pop Fruit Pizzas. I got a recipe on-line for the crust part of this dessert which I frosted with cream cheese filling then topped with fruit. Unfortunately, I couldn’t taste the crust until my swirly pops were decorated and pictures where taken. Once I did try a piece, yuk! The crust was flavorless and dry. My husband ate a piece, but didn’t want any more. I just scraped off the fruit and filling and tossed the crust. Not a recipe I’d ever make again or want to share with you. I did, however, think the idea was good enough to share even without a new recipe.
Normally, I would make this over again until I was happy with the results, but I’ve had a busy and rough week (just had a dental implant put in on Friday,) so I decided to just write up the tutorial without a new recipe hoping you will forgive me for being a bit lazy. Don’t fret though…
last summer I created a Beach Ball Fruit Pizza which tasted fantastic and think the recipe (here) would be great for this project too. I used store bought Pillsbury Sugar Cookie dough for the crust, and a lemon cheesecake filling to frost the cookie. It will make enough for one to three swirly pops, depending on how large and thick you make the crust. Of course, you might already have a fruit pizza recipe you love; in which case, you might want to share it with me!
Swirly Pop Fruit Pizzas
My Beach Ball Fruit Pizza recipe (here) including –
cookie crust (store bought sugar cookie dough or homemade)
cream cheese filling*
2 or 3 wooden dowel rods or large lollipop sticks
*Use the filling from the beach ball fruit pizza recipe or mix 8 ounces cream cheese, 1 cup powdered sugar, 1 cup whipped topping, and 1 teaspoon vanilla together.
Bake your crusts in a round pan. I used two 8″ round cake pans, but you can use one large round pizza pan or three smaller pans depending on the crust recipe you use. I really could have made three 8″ rounds out of the recipe I used.
Spread cream cheese filling over cookies. Set a large lollipop stick or wooden dowel in the center of each cookie, covering it completely with the filling I used the cream cheese recipe listed above and had enough to cover three 8″ round crusts.
Arrange fruit in a swirl pattern on each cookie. Starting with raspberries, blueberries, or grapes will make creating the pattern easy.
Fill in around this fruit with diced fruit. I used a cup of raspberries and about two cups of diced pineapple for one pizza and a cup of blueberries and two kiwi for the other.
If you like this idea, please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don’t post my entire tutorial, but rather share a picture with a link. If you make this recipe, I’d love for you to send me a photo to [email protected] so that I can share it in my Reader’s Gallery. I link my recipes up to lots of websites that are listed here. Thank you for visiting Hungry Happenings – Beth