Looking for an easy Independence Day dessert? You'll wow the kids (and their grown-ups) with these red, white, and blue fruit tacos from the cookbook Taco! Taco! Taco!

By Sara Haas, RDN, LDN
June 27, 2018
Fruit Pizza Tacos
Credit: Sara Haas

Remember fruit pizzas? When I was younger, I think everyone served these at every party or occasion. I wasn’t upset by that, either, because I LOVED fruit pizza. And of course you can turn a fruit pizza into a taco! All it takes is a sugar cookie base, a nifty trick with aluminum foil, and your kid's favorite fruit. Yes, this healthy-ish dessert recipe is perfect  for the 4th of July, but I serve it all year round, varying the fruit with the season.

Fruit Pizza Tacos

For the cookies:

3⁄4 cup all-purpose flour

1⁄2 cup white whole wheat flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon kosher salt

1⁄4 cup + 1 tablespoon unsalted butter, softened

1⁄3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

For the filling:

2 ounces Neufchâtel cheese

1⁄2 teaspoon vanilla extract

1 cup confectioners’ sugar

Blueberries, sliced kiwi, sliced strawberries or any of your favorite fruits

Get started:

Preheat the oven to 375°F and line two large baking sheets with parchment paper. Take two big pieces of foil and shape into 11⁄2 inch logs. You’ll be using these to drape the cookies over after they’re cooked to shape them into tacos.

In a medium bowl, combine the flours, baking powder, and salt. Set aside.

Beat the butter in a large mixing bowl or in the bowl of a stand mixer until fluffy. Add the sugar and beat until sugar is well-incorporated, about 2 minutes. Add the egg and the vanilla extract and beat for two more minutes. Then, gradually add the flour mixture and beat until combined.

Shape into 20 equal-sized balls and place on prepared pans. Smash each gently with a clean hand until slightly flattened, and bake 8 minutes. Allow to cool slightly before draping over the foil rod. (It’s ok if they crack!)

While cookies are baking, make the cream cheese filling:

In a large mixing bowl, whisk the Neufchâtel cheese with the vanilla extract. Gradually add confectioner’s sugar and mix until smooth and creamy.

To serve:

Spoon some of the cream cheese filling into each sugar cookie “taco". Add some fruit and serve.

Taco! Taco! Taco! Cookbook Cover

by Sara Haas, published by Hatherleigh Press.


Be the first to comment!