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Summer Berry & Lemon Cookie Pizza

Summer Berry & Lemon Cookie Pizza

This delicious lemon cookie with yogurt and fresh berries is a lightened up summer dessert. It's refreshing and flavorful, without containing too much sugar. The lemon flavor in the crust shines through! 

Berry Tart with Lemon Cookie Crust. A lightened up fruit pizza | Shiny Happy Bright

I made this recipe for a get together with friends, and I just HAD to taste some of it before I took to my friend's place. It showed up with a piece missing...but really, could they blame me?

Berry Tart with Lemon Cookie Crust. A lightened up fruit pizza | Shiny Happy Bright
Berry Tart with Lemon Cookie Crust. A lightened up fruit pizza | Shiny Happy Bright

One of the best things about this dessert recipe is that you don't have to chill the dough for a few hours (you can if you want to), but you can pop it straight in the oven after making it. So, if you didn't get a chance to plan ahead, you can still make this cookie/fruit pizza/tart. 

Berry Tart with Lemon Cookie Crust. A lightened up fruit pizza | Shiny Happy Bright

Enjoy this delicious dessert! 


Summer Berry & Lemon Cookie Pizza

Makes 6 Servings | Prep Time: 5 minutes | Total Time: 35 minutes

Ingredients

1/4 cup butter, room temperature

1/4 cup granulated sugar

2 teaspoons lemon zest, divided

1/2 teaspoon baking powder

1/2 teaspoon vanilla 

pinch of salt

1 egg

1 1/4 cups all purpose flour

1 1/2 cups plain yogurt

1 cup blackberries

1 1/2 cups sliced strawberries

Instructions

Preheat the oven to 375 degrees F (190 C). 

In a medium size bowl, beat the butter with an electric mixer for 30 seconds on medium speed. 

Add the granulated sugar, 1 teaspoon zest, baking powder, vanilla, and salt. Beat for 30 seconds or until combined. 

Add the egg and beat till combined. Slowly add the flour and beat on medium speed until all the flour is combined. The dough may be crumbly. Pat into a ball with your hands. 

Lightly flour a surface and roll the dough to 1/2 inch thickness. Place on a baking sheet and bake for 12 minutes or until lightly browned. 

Remove from oven and let cool for 8 to 10 minutes. 

In a small bowl, combine the yogurt and remaining lemon zest. 

Spread yogurt across the cookie and decorate with blackberries and strawberries. 

This recipe has been adapted from Better Homes and Gardens Berry Tart with Lemon Cookie Crust


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