Sensing an Opportunity

When the good folks at Chobani sent me a variety of their Greek yogurt to work into recipes, when I saw the pineapple flavored yogurt, I knew immediately what I would do: Fruit Dip. I have a dip that is made with marshmallow fluff, cream cheese and orange liqueur. I thought the pineapple yogurt would be a great sub in that recipe.

As often happens, before I had an opportunity to make the dip, something else came up: an invitation to a friend’s house. What could we bring? How about an appetizer? Great. The Ranting Wife decided she would make a fruit pizza. Sensing an opportunity to both use the pineapple yogurt and take advantage of my wife doing all the work, I jumped at it. Look for the standard fruit dip post in the future.

Photo Aug 03, 5 47 45 PM

The fruit pizza always looks so delicious; it tastes it too!

Photo Aug 03, 4 10 19 PM

A handful of ingredients beyond the fruit. I included both the yogurt and cream cheese, not knowing how much she might use of each.

Photo Aug 03, 4 10 35 PM

The Chobani Greek Yogurt is nice and creamy and the pineapple is a great favor to add to the pizza base.

Photo Aug 03, 4 33 45 PM

Making the dough for the base.

Photo Aug 03, 4 50 39 PM

It is very much like a thinner shortbread in both the making and taste.

Photo Aug 03, 5 03 40 PM

The Ranting Wife used about a cup of the yogurt and half of the cream cheese in the recipe.

Photo Aug 03, 5 06 28 PM

The crust is baked.

Photo Aug 03, 5 39 25 PM

Spread with the topping.

Photo Aug 03, 5 46 07 PM

What an awesome dish!

Fruit Pizza


  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup butter, cut into pieces
  • 1 package (8 oz.) cream cheese (softened) or 4oz cream cheese and 8oz of Chobani Pineapple flavored Greek yogurt
  • ½ cup granulated sugar
  • 1 tsp. vanilla
  • 3-4 cups assorted fresh fruit
  • ¼ cup apple jelly, melted


1. Combine flour and powdered sugar; cut in butter until mixture is crumbly. Pat mixture on 12-inch pizza pan (buy the foil kind if you’re taking it or giving it); bake at 350 degrees until browned (about 8-10 minutes, depending on your oven). Cool.

2. Beat cream cheese, granulated sugar and vanilla until fluffy; spread over cooled crust. Arrange fruit on cream cheese (the recipe assumes you’ll know to SLICE what needs slicing first); brush with jelly.


Tags: , , , , , , , , , , , ,

Categories: appetizer, Baking 2, Dessert, Fruit 2, kosher, Recipes, snack, Vegetarian

Author:The Ranting Chef

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6 Comments on “Sensing an Opportunity”

  1. Latina.In.The.Cocina
    August 20, 2013 at 11:04 am #

    That Looks amazing!


  2. August 20, 2013 at 2:06 pm #

    I pretty much live on their yogurt – yum! That looks wonderful! Did they send you the mango? Or the apricot? My favorites along with the pineapple.


    • August 20, 2013 at 3:11 pm #

      They sent a non-fat plain, low fat plain, pineapple, peach, vanilla, and black cherry. Look for more posts in the next week or two that use them. (Two posts have already run).


  3. August 21, 2013 at 2:50 am #

    Looks too pretty to eat! 🙂


  4. Lori M.
    August 22, 2013 at 12:09 pm #

    Looks awesome….I’m surprised that you’re out of the kitchen long enough for Ranting Wife to make something 🙂


  5. August 22, 2013 at 9:39 pm #

    The fruit pizza looks amazing. What a good idea.


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