These 20-minute sweet and savory dessert pizzas are great for barbeques since you'll already be using the grill. Grilled rosemary- and olive oil-flavored flatbreads are spread with an apricot-cream cheese blend, and then topped with fresh fruit, almonds and mint.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a small microwave-safe bowl, combine cream cheese and preserves. Microwave, uncovered, on High 15 seconds. Whisk to combine; set aside.

  • For a charcoal or gas grill, grill flatbread on the rack of a covered grill directly over medium heat 1 to 2 minutes or until bottom is lightly browned. Remove flatbread from grill. Spread cream cheese mixture evenly over browned side of flatbread. Top with apricot slices, kiwifruit slices and plum slices. Return to grill. Cover and grill 3 to 4 minutes more or until heated through and bottom of flatbread is toasted.

  • Top with sliced almonds, drizzle with honey and, if desired, sprinkle with mint.


Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

127 calories; protein 3.3g; carbohydrates 22.9g; dietary fiber 2g; sugars 13.3g; fat 3.3g; saturated fat 0.9g; cholesterol 5mg; vitamin a iu 415.2IU; vitamin c 17.4mg; folate 8.6mcg; calcium 25.6mg; iron 0.6mg; magnesium 13.3mg; potassium 145.5mg; sodium 88.5mg.