Fruit Pizza Recipe

Group Of Children Playing In ParkHere is a great recipe for any party this summer. The kids are sure to love it. It’s packed with fruit and the crust is low fat too!


  • 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

To Assemble

  • 1 large mango, diced
  • 3 diced kiwis
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries


  1. 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.
  2. In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
  3. In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
  4. 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.
  5. Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
  6. 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.
  7. Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
  8. 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.

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Super Food: Guacamole

Organic-Gardening-CropsHere is a great healthy snack for the kids that they can even help you make!

As we’re learning, all fats aren’t bad… in fact, some of them are actually good for us! That includes fats from some types of fish – and the healthy fats found in avocados. Today, Katie Newell (health nut and foodie!) shares a recipe for guacamole that’s so delicious you’d never know it’s so nutritious and packed with super foods.

To start with, here are the health benefits by ingredient…
  • Avocado: The glutathione helps keep skin young and supple and helps slow the signs of aging.
  • Red onion: Immunity booster, antioxidant powerhouse (reduce sun damage), fights visible signs of allergies (puffy eyes) and are virtually calorie-free
  • Cilantro: Natural way to detoxify the body, helps eliminate the heavy metals found in many species of fish and packaged foods, and is a natural anti-inflammatory
  • Lime juice: Encourages skin cells to renew and is a natural diuretic
  • Tomato: Fat-soluble lycopene can help reduce the progression of chronic disease, asthma, and heart problems
Isn’t it amazing to think that, when prepared using pure, healing ingredients, one of our nation’s most popular dips can be an aid to optimal health?!? We like to serve this guacamole with crudites and tortilla chips sourced from non-gmo corn. Enjoy!


(makes about 2 cups)

  • Ripe avocados, 3
  • Lime juice, from 2 – 3 limes, to taste
  • Diced and seeded tomatoes, 3/4 cup (1 large, 2 small)
  • Diced red onion, 1/2 cup
  • Chopped cilantro, 1/2 cup, leaves and tender stems only
  • Jalapeno, 1, diced and seeded (only add if your kids like spicy food)
  • Sea salt, 3/4 tsp
  • Black pepper, 1/2 tsp


Prepare Your Avocados
Using a chef’s knife, cut avocados in half lengthwise. Remove pit with knife. Without piercing the skin, use your knife to cut avocados into cubes. (Think tic-tac-toe board.) Use a serving spoon to scoop fresh from skin, and place in a mixing bowl. Repeat with remaining avocados. Immediately squeeze the juice from two limes over avocados to prevent browning. Stir to combine, lightly smashing the avocados with the back of your spoon, but still leaving avocados slightly chunky.

Slicing and Dicing
Dice, seed, and chop tomatoes, red onion, cilantro, and jalapeno. Bringing it all together, stir prepared vegetables into avocados. Season with salt and pepper. If desired, add juice from remaining lime. Serve with organic tortilla chips, sliced bell pepper, quesadillas, or anything else your heart desires.

If you make this ahead of time (I don’t recommend more than a few hours), store tightly packed and covered with plastic wrap. It also helps to keep the pits in the guacamole. Avocados quickly brown when exposed to air. If the top is brown when it is time to serve, simply spoon off the top layer. The rest should still be a beautiful green.

This tasty snack or side is naturally vegetarian, vegan, gluten-free, nut-free, and loved by kids young and old! Thanks to Katie Newell of for this great recipe.
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Slow Cooker Beef Tostadas

We know parents are busy and always looking for new healthy recipes to feed their families. Here is a quick and easy beef tostadas recipe we found on your family is sure to love. Plus, you can make it in the slow cooker to help save some time.

Just follow these quick directions for a quick, healthy family meal that even the kiddos will enjoy! Happy eating!!


  • 1 1/2 pounds boneless beef round steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lime juice
  • 3 garlic cloves, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 12 packaged tostada or hard taco shells
  • 3/4 cup fat-free refried beans
  • 1 1/2 cups shredded iceberg lettuce
  • 1 cup reduced-fat shredded Mexican-blend cheese
  • 3/4 cup salsa


  1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
  2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
  3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
  4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
  5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon of cheese and 1 tablespoon of salsa.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal.(kcal): 187, Fat, total(g): 8, chol.(mg): 41, sat. fat(g): 3, carb.(g): 13, fiber(g): 2, pro.(g): 18, sodium(mg): 152, Percent Daily Values are based on a 2,000 calorie diet.

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