Ingredients

• 2 tablespoons butter
• 1/4 cup honey
• 1/2 cup light brown sugar
• 1 egg white
• 1/3 cup applesauce
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned oats
• 1/3 cup dried apricots, finely chopped
• 8 ounces low-fat cream cheese, softened
• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons grated lemon zest
• 4 kiwis, peeled and sliced
• 1/2 cup canned sliced peaches packed in light syrup, strained
• 1/2 cup strawberries, cut in 1/2 lengthwise
• 1 medium banana, cut into 1/4-inch slices

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Instructions

1. Preheat oven to 350 degrees F.
2. To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl.
3. Add the egg white and combine. Mix in the applesauce and vanilla.
4. Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine.
5. Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
6. To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
7. Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.