There have been many desserts born in my kitchen recently and I don’t plan to stop anytime soon! But I did think that maybe I should attempt to make things a bit healthier. A reduced fat brownie with fruit on top counts, right? I’ve made this dessert several times, changing the fruit and other toppings up a bit each time and it’s always a hit. But this one here is my favorite so far. The original recipe states serving 8-10, but it didn’t stand a chance sitting in front of my friends and I – it only served four. Whoops! Good thing it was low fat .

Ingredients:

1 box fudge brownie mix (I prefer No Pudge brownie mix for this recipe)

8 oz reduced fat cream cheese, softened

8 oz can crushed pineapple, drained, juice reserved

2 Tbsp sugar

2 bananas, sliced and tossed in lemon juice to prevent browning

1 cup fresh strawberries, sliced

2 kiwis, peeled and sliced

1/2 cup fresh blueberries

Nutella, for drizzling

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 15-inch pizza pan*. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely.
3. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust.
4. Arrange the banana, strawberries, kiwi and blueberries over the cream cheese mixture. Drizzle with warmed Nutella. Refrigerate. To serve, slice as you would a pizza, and enjoy!

*I actually used a tart pan because I don’t have a pizza pan (only a stone).

Source: Adapted slightly from Paula Deen on Food Network