I usually am not all that interested in a dessert unless it’s full of chocolate. I will crave a chocolate chip cookie or a piece of chocolate cake if I know it’s in the house, however I never really need a sugar cookie. This recipe is an exception to that chocolate-adoration rule. The fresh fruit piled on top of the thick lemon cream and cookie-like base makes this one dessert that demands for seconds. And why not go for seconds, it’s fresh fruit, right?!
- Crisco or no-stick cooking spray
- 1 can (14 oz.) non-fat sweetened condensed milk
- ½ cup non-fat sour cream
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ½ cup butter, softened
- ¼ cup firmly packed brown sugar
- ½ cup whole-wheat flour
- ½ cup all purpose flour
- ¼ cup oats
- ¼ cup ground or whole flax seeds
- Assorted fresh (or canned) fruits such as: bananas, kiwis, strawberries, blueberries, pineapple, grapes, blackberries, raspberries, etc. (I used blueberries, kiwi, and strawberries)
- Preheat oven to 375 degrees and coat your quiche or tart pan with Crisco/ no-stick cooking spray
- Combine the sweetened condensed milk, sour cream, lemon juice, and vanilla in a medium sized bowl, mix together well, and refrigerate.
- In a separate larger bowl, beat together the butter and sugar until fluffy.
- Add the flour, oats, and flax seed to the butter/sugar mix. Thoroughly combine the ingredients, using your hands if necessary.
- Press the dough into a 10-inch pie/quiche pan allowing for some of the dough to create a higher crust around the edge.
- Bake dough for 12-14 minutes or until golden brown.
- Once the crust has cooled off, spoon the chilled filling into the crust and spread evenly. Arrange fruit on top of the filling
- Chill before serving.
I first made this dish as a dessert pizza, however in order to make it more transportable and to include more filling and fruit, I adapted the recipe and turned it into a tart. If you would prefer to make it into a pizza, simply form the crust on a pizza stone or baking sheet, forming a rim around the edge. Poke several holes in the crust and bake for the same amount of time.