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“I made a favorite recipe lighter by making my own cookie crust. I used less fat and sugar, and part whole wheat pastry flour. I also used a combination of fat-free and low-fat cream cheese as well as fat-free caramel sauce. My family doesn't notice the difference.” -Tari Ambler of Shorewood, Illinois
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 slice equals 238 calories, 9 g fat (3 g saturated fat), 29 mg cholesterol, 228 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Caramel Apple Pizza in Light & Tasty February/March 2008, p37
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Reviewed on Oct. 20, 2011 by gaburkett
I thought it was average. I really wanted it to taste better. I used refer cookie dough to save a little time. My daughter thought it tasted better than I did. Probably would not make it again.
Reviewed on Oct. 20, 2011 by vernag
The cookie dough was too plain.
Reviewed on Oct. 17, 2011 by cherrylady
My sister gave me this recipe years ago, but she said she usually makes the crust with refrigerated peanut butter cookie dough. My family loves it!
Reviewed on Oct. 13, 2011 by drema1
I haven't made this yet, but it looks really good! In most of my baking I use King Arthurs white whole wheat flour, it doesn't taste like wheat but has more fiber than white. It has worked for everything, except for pie crusts (still working on those).
Reviewed on Oct. 13, 2011 by marilynshade
I have eaten the store bought cookie dough recipe one and want to try this lighter version. Where do I find whole wheat pastry flour? Or is that just regular whole wheat flour?
Reviewed on Oct. 22, 2008 by DeborahAnn60
I made this last week. It was easy and so delish that my husband did not realize that is was a healthy recipe. Deb
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