After making this recipe once, I’m pleased to say that I will be doing it again. The work of crafting the cute little sugar skull faces out of all that fruit is more fun than drudgery, and eating them wasn’t so bad either. The nice thing about this recipe is how easy it is to customize. Don’t like as much pineapple? You can easily substitute more berries or apricots. Once again, huge thanks go to Growing Up Bilingual for this very well-thought-out recipe. Put this one in your heirloom cookbook for generations to come; I promise you won’t regret it.

 

Ingredients:

Ingredients for Healthier Sugar Cookies:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup butter, softened

1/4 cup nonfat plain yogurt

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

 

Ingredients for the Yogurt Cream Cheese Frosting:

For Yogurt Cream Cheese Frosting

1 cup low fat cream cheese

1/2 cup plain Greek yogurt

¾ cup powdered sugar

1 tsp pure vanilla extract

 

Toppings for The Fruit Pizza:

raspberries

strawberries

blueberries

blackberries

kiwi, sliced

pineapple, sliced

¼ cup low sugar apricot preserves

1 tablespoon of water

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Stir flour, baking soda, and baking powder in a small bowl.

In a large bowl beat butter, yogurt, and sugar with an electric until smooth.

Add egg allowing it to blend into butter mixture.

Beat in vanilla extract. Mix in flour mixture until just incorporated.

Lightly grease a pizza pan and press the dough into the pan to form a thin and even cookie dough crust.

Bake for 10-12 minutes or until lightly browned.

Remove from the oven and let it cool for 5 minutes.

While the cookie is still warm and soft, cut out the shape of a skull.

Let the cookie cool completely.

In a medium bowl bring the cream cheese, yogurt, powdered sugar and vanilla together and whisk until smooth.

Place in the refrigerator for 30 minutes to thicken.

Spread the yogurt cream cheese frosting evenly on the giant skull cookie.

Get creative and use the fruit to make your own Day of the Dead sugar skull design.

Mix together the apricot preserves and water and pass the mixture through a sieve to remove lumps.

Brush the mixture carefully onto the fruit only to give it a shiny glaze.

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Quick tip: Be sure to keep these cookies in the fridge till you eat to prevent the yogurt from spoiling.

Recipe and image courtesy of Growing Up Bilingual