Reduced Calorie Fruit Pizza

Fruit pizza is the dessert tray’s crowd-pleaser, and this lighter version cuts the sugar load without losing the wow factor. A simple shortbread-style crust gets sweetened with no-cal sweetener and baked into a single round, then cooled and slathered with a tangy vanilla cream cheese spread.

From there it’s a free-for-all with whatever ripe fruit looks best: bands of strawberries, blueberries, kiwi rounds, and bananas arranged in concentric rings or wedges. The citrus-cornstarch glaze brushed over the top is what makes it look bakery-worthy. It locks the fruit in place, keeps banana slices from browning, and gives the whole pizza a glassy shine that lasts for hours.

Pro Tips

• Press the crust dough into the pan with floured fingers, not a rolling pin. The dough is short and tears easily.
• Cool the crust completely before spreading the cream cheese. A warm crust melts the topping into a slick mess.
• Cook the citrus glaze until it turns clear and glossy. Cloudy glaze means the cornstarch hasn’t fully activated.
• Brush the glaze on warm, not hot. Boiling glaze cooks the fruit and saps the colors.
• Slice with a pizza wheel for clean wedges. A knife drags the fruit and tears the cream cheese layer.

Variations

• Swap the shortbread crust for a giant sugar cookie base if calories aren’t a concern.
• Use fresh raspberries, blackberries, and mandarin segments for a different color palette.
• Add a thin smear of fruit preserves under the cream cheese for extra fruity punch.