Mexican Wedding Fruit Pizza (& A Bridal Shower)
Mexican Wedding Fruit Pizza (& A Bridal Shower) might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 254 calories. This recipe serves 36 and costs 65 cents per serving. It can be enjoyed any time, but it is especially good for Wedding. From preparation to the plate, this recipe takes roughly 45 minutes. 9 people found this recipe to be scrumptious and satisfying. It is brought to you by Cooking Ala Mel. If you have flour, vanilla, powdered sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so tremendous spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Bridal Shower Wedding Cake, Bridal Shower Cupcakes, and Bridal Shower Cupcake Cake.
Servings: 36
Ingredients:
blueberries (about 2 or 3 per cookie base)
1 cup butter
cookie bases
1-8oz. cream cheese
sweetened cream cheese
2 1/2 cups flour
2 peeled, sliced kiwis (halved)
1 cup chopped pecans
1/2 cup powdered sugar
6-8 sliced strawberries
1 T vanilla
Equipment:
muffin tray
oven
frying pan
wire rack
stand mixer
Cooking instruction summary:
Preheat the oven to 350ºF. Lightly grease each well of a muffin tin (if you use a silicone square brownie mold, this step is unnecessary).Beat the butter and sugar together until light and fluffy. Add the pecans and vanilla until fully incorporated. Add in the flour and mix until just combined – do not over mix!Using a small cookie scoop, drop one scoop into each well of the pan. Press the dough down so it covers the bottom of each well evenly. Bake at 350ºF for 10-12 minutes, until lightly golden. Allow to cool slightly in the pan before removing to a wire rack to cool.Mix all ingredients together in a stand mixer until light and fluffy.Once the cookies are cool, spread with the sweetened cream cheese so it is fully coated. Top each with a slice of strawberry, kiwi slice and a few blueberries. Dust lightly with powdered sugar.All components can be prepared a day ahead of time, but don’t assemble all of the ingredients until at least a few hours before the party so they do not get soggy. The cookie bases are able to be frozen weeks ahead of time in an airtight container; allow to thaw out in the fridge overnight the day before you need them.
Step by step:
1. Preheat the oven to 350ºF. Lightly grease each well of a muffin tin (if you use a silicone square brownie mold, this step is unnecessary).Beat the butter and sugar together until light and fluffy.
2. Add the pecans and vanilla until fully incorporated.
3. Add in the flour and mix until just combined – do not over mix!Using a small cookie scoop, drop one scoop into each well of the pan. Press the dough down so it covers the bottom of each well evenly.
4. Bake at 350ºF for 10-12 minutes, until lightly golden. Allow to cool slightly in the pan before removing to a wire rack to cool.
5. Mix all ingredients together in a stand mixer until light and fluffy.Once the cookies are cool, spread with the sweetened cream cheese so it is fully coated. Top each with a slice of strawberry, kiwi slice and a few blueberries. Dust lightly with powdered sugar.All components can be prepared a day ahead of time, but don’t assemble all of the ingredients until at least a few hours before the party so they do not get soggy. The cookie bases are able to be frozen weeks ahead of time in an airtight container; allow to thaw out in the fridge overnight the day before you need them.
Nutrition Information:
covered percent of daily need
