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 ;-).
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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