Look fruit! That's healthy, right?
It's June in Alabama, which means local strawberries and plump, ripe blueberries. I am loving both of these berry options.
I wanted to try a new dessert in our house. But I didn't want chocolate. No, I have not had a head injury.
But this recipe is fluffy and sweet, yet tangy at the same time.
This was also one of my first attempts subbing coconut oil with butter in a cookie recipe. And it turned out great! (Note if you are using coconut oil skip using vanilla flavoring.)
What you'll need:
1-1/3 cup coconut oil (or butter, or margarine)
1-1/2 cup Sugar
1 teaspoon Vanilla (omit if using coconut oil)
1/2 cup milk
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon Salt
2 - 7 ounce jars marshmallow cream
1- 8 ounce package cream cheese
Fruit of your choice
Preheat your oven to 350 and grease a shallow pan.
Combine your oil/butter, sugar, eggs, salt and milk in a bowl. Add in your flour and baking powder, slowly. Mix, mix, mix until everything is thoroughly combined.
Roll your dough out into your pan, smoothing it down with your fingers like a pizza crust.
Bake for 15 minutes until soft. (You could halve the recipe to make a thin crust.)
In a mixer combine your marshmallow cream and cream cheese. Mix until fully combined and fluffy.
Spread the cream over the crust and sprinkle with your desired fruit.