1 1/2cupswhole wheat pastry flour (or use rice flour for gluten-free version)
3tablespoonsflour for processing nuts
1/2cupslivered almonds
1/2cupwalnuts
1teaspoonbaking powder
1/2cupoats
1/4teaspoonsalt
1/4teaspooncinnamon
3tablespoonssugar
4tablespoonsunsalted butter
1teaspoonvanilla extract
1medium egg
3tablespoonslowfat 1% milk
1/4cuplowfat cottage cheese
1/4cupneufchatel cheese (lowfat cream cheese)
1/2teaspoonvanilla extract
2tablespoonsagave nectar or honey
1cupstrawberries, rinsed and hulled
1tablespoonagave nectar or honey
1tablespoondried coconut, shredded
2medium kiwi fruit, peeled and thinly sliced
1/4cupraspberries
4apricots
1/4cupblueberries
Instructions
Preheat the oven to 375. For the crust you will want to grind the almonds and walnuts in a coffee grinder so that they resemble flour or have a fine mealy texture. It helps to combine with a tablespoon of flour so that the nuts themselves don’t turn into “nut butter” in your coffee grinder. We used one tablespoon flour for the almonds and 2 for the walnuts (and ground them in 2 batches)
Combine all the dry ingredients (whole wheat pastry flour through sugar) and stir (we did everything in a Kitchenaid Mixer Stand which made this very easy). Add butter, vanilla, egg, and milk and mix on speed 2 until mixture comes together into a ball.
Roll out this “cookie crust” like you would a pizza crust. It is helpful to do this on a cookie sheet lined with parchment paper so it is ready to go right into the oven. Shape it into a large round disk that is about 1/4 inch thick. Use your hands to soften the edges. Bake crust for about 13 minutes or until slightly golden and cooked in the center. Remove and allow to cool before adding toppings.
Puree cottage cheese, cream cheese, vanilla, and honey with a mixer or blender. Set aside.
On the stovetop or in the microwave, combine 1 cup strawberries with honey (or substitute strawberry jam for the honey). Bring to a simmer for just about 2 minutes. Allow to cool slightly then puree.
Spread a thin layer of the creamy mixture atop the cooled crust. Follow this up with the strawberry puree. Sprinkle with a tablespoon of shredded coconut. Now use your imagination to decorate the top with your favorite seasonal fruit. We used kiwi, apricots, raspberries and blueberries