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Fruit Pizza
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1 sheet refrigerated pie pastry
1 cup water
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2 tablespoons sugar
1/2 cup reduced-fat whipped topping
1-1/2 cups quartered fresh strawberries
1-1/2 cups sliced halved peeled kiwifruit
1 can (8 ounces) unsweetened pineapple chunks, drained
On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a
14-in. pizza pan; prick with a fork. Bake at 450° for 5-6 minutes or until
golden brown. Cool on a wire rack. In a saucepan, combine the water and pudding
mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in
gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat
and let cool. In a small mixing bowl, beat cream cheese and sugar substitute
until smooth; fold in whipped topping. Spread cream cheese mixture over crust to
within 1/2 in. of edges. Spread gelatin mixture evenly over cream cheese mixture.
Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |