Fruit Pizza With Honey Lime Glaze

Fruit Pizza

There are certain recipes that just never get old.  Fruit pizza is one of those recipes in my book–an oldie but goodie.

I remember having Fruit Pizza for the first time back during our newlywed days — 16 years ago!  We were at a social gathering with a group from our church, and were eating potluck style.  Someone brought Fruit Pizza and I remember thinking it was such a pretty dish!  I will never get over the beauty of the color and texture of fruit. Put it on top of a sugar cookie crust and it becomes one of my favorite desserts.  All that nutritious fruit helps me feel better about the sugar.

This recipe takes the classic Fruit Pizza and adds a simple glaze to make it shine!  It is a great finishing touch that makes the pizza even more beautiful.


Fruit Pizza

2 pkgs. packaged sugar cookie dough

1 (8oz) pkg. cream cheese

1/2 cup sugar

2 tsp. vanilla

2 cups chopped fresh fruit – kiwi, grapes, clementines, strawberries, blueberries, raspberries, mango

Honey Lime Glaze

1/3 cup honey

2 limes, juiced

zest of one lime

Press cookie dough into sheet cake pan.  Bake at 350 degrees for 10-15 minutes, or until lightly browned. Let cool.

Mix softened cream cheese, sugar & vanilla until creamy.  Spread on top of cooled crust.

Pat chopped fruit with paper towels, making sure it is not too wet.  Arrange evenly over the cream cheese layer.

Whisk honey glaze ingredients and drizzle over the pizza.

Refrigerate until ready to serve.


Want a healthier version of fruit pizza?  Taralynn has a great recipe for Healthy Fruit Pizza that uses a grahmn cracker honey crust + yogurt & whipped cream topping.  I can’t wait to try her version.

AlmondMilk Tasting Challenge + Almond Vanilla Maple Spiced Mocha



My newly homeschooled Colsie girl & I had some fun recently with a taste test of 2 different brands of almond milk. We participated in the Silk Almondmilk Taste Challenge and used a brand that we are familiar with against Silk Almondmilk. These are the fun things I get to do with her during the day & I love it!



We have been drinking plant-based milk around here for over 4 years. When I was diagnosed with breast cancer in 2010, I read the book ‘The China Study.’ In it the authors link breast cancer to the long-term exposure to higher concentrations of female hormones and a high concentration of blood cholesterol. They argue that all these risk factors are linked to a diet high in animal protein, particularly casein from cow milk. The average Chinese woman is exposed to 35-40 percent of the lifetime estrogen exposure of the average British or American woman, and the rate of breast cancer among Chinese women is about one-fifth of the rate among Western women. {source}

Needless to say, because my cancer was estrogen fed, my ears perk up to findings like this. It makes me want to be more balanced when it comes to consuming animal products, and using plant-based milk in place of cow milk is a way we do that in our family.



Almond milk has been our milk of choice. It is super versatile in recipes, and has a really clean and light taste.


~It has 50% more calcium than dairy milk

~Is a great source of vitamin D & E

~It has no casein, no gluten, no lactose, no egg, no soy & no MSG–which makes it a great & healthy product for those with food sensitivities.




We don’t usually drink milk by the glass in our family. Never have. We use it over cereal, in oatmeal, in smoothies, in soups & to make warm, comforting drinks. When my girl saw that she was going to drink it straight from a jar, she was a bit unsure, as this is not the way we usually use almond milk. When she realized it was a taste test and would get to have an opinion (she is at that age where there seems to be an opinion on everything!) and that opinion was actually WANTED (grin), she was on board and eagerly gave both brands a try.

She took a sip of both brands of milk, and immediately pointed to her choice — Silk Almondmilk. I asked her why she chose Silk and she said it tasted more ‘real.’ I agreed with her. The texture was creamy but light, and had a ‘just-right-not-overly-sweet’ flavor.

I was happy she chose the Silk brand because Silk Almondmilk had a shorter ingredient list than the other brand, with no artificial colors, flavors or funny business!



INGREDIENTS: Almondmilk (Filtered Water, Almonds), Cane Sugar, Sea Salt, Natural Flavor, Locust Bean Gum, Sunflower Lecithin, Gellan Gum.

VITAMINS & MINERALS: Calcium Carbonate, Vitamin E Acetate, Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Vitamin B12, Vitamin D2.




You are going to really love this one. Really, REALLY! This drink took just minutes to whip up, and has the flavor of a drink that one would pay way too much for at a fancy -schmancy coffee shop.

Speaking of coffee shops, a local coffee shop is where I got the inspiration for this ALMOND VANILLA MAPLE SPICED MOCHA. They have an Aztec Mocha that is chocolatey and has a bit of a bite at the end. They use cayenne pepper, and it gives the warm drink a super interesting taste sensation. A hot drink is already warming, but add a bit of heat to warm the palette and boy…is it amazing & addicting. Perfect for a chilly, fall day.

This recipe is super similar to the one at my local coffee shop. I had my little taste tester taste this recipe, and she loved it. She asked how much coffee was in it, and seemed pretty impressed with herself that she liked a drink with coffee in it! That made me smile. She is growing up and is simply adorable.



She would not let me take her picture for the taste test…she just was “not in the mood” for a picture. Luckily we had a photo shoot with her talented Aunt Laurie the day before so I have this picture to share with you.


Isn’t she lovely?




serves 1

1 cup Silk Vanilla Almondmilk

1/2 cup double- strength brewed coffee

1 Tbsp cocoa powder

1-2 Tbsp maple syrup

pinch of cinnamon

2-3 dashes of cayenne or a pinch of red pepper flakes

pinch of salt



Brew you double strength coffee. Heat the almondmilk until quite hot. Add cocoa powder. Whisk the cocoa powder into the milk, briskly stirring until all clumps have melted away. Stir in the coffee, spices and maple syrup. Adjust the sweetness and spice according to your own taste.


{for your pinning pleasure}



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This conversation is sponsored by Silk. The opinions and text are all mine.