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Fruit Pizza Recipe

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For an easy showstopper, give Julie Meyer's eye-popping fruit pizza a try. "Like everyone else, I enjoy desserts...but not the calories that come with them," writes the student from Madison, Wisconsin. "My roommates and I don't feel guilty about gobbling down a pizza with good-for-you toppings like strawberries, Kiwifruit and pineapple."

This recipe is:

Healthy

Diabetic Friendly

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Fruit Pizza Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

35 35

Ingredients

1 sheet refrigerated pie pastry
1 cup water
1 package (.8 ounce) 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

Directions

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 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 leftovers. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One piece equals 212 calories, 8 g fat (4 g saturated fat), 7 mg cholesterol, 400 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

Originally published as Fruit Pizza in Light & Tasty June/July 2004, p8

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Reviews for Fruit Pizza

Fruit Pizza

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(11-19) of 19 reviews

Sort Reviews:

Reviewed on Jun. 19, 2008 by PokesFan5775

Reviewed on Jun. 19, 2008 by encheff

Reviewed on Jun. 13, 2008 by sto99002

One thing I have been doing lately for a sugar supplement in my pies and cream fillings is using honey. It is all natural and you don't have to use as much and it really adds to the flavor!

Reviewed on Jun. 13, 2008 by wellmn2

I love Fruit pizza--in the past I have used cressant rolls for the crust and creamcheese and powdered sugar for the "sauce" and have used drained crushed pineapple for the first layer--i will definatly try this one sounds great!!!! Smile

Reviewed on Jun. 13, 2008 by keith821

I've made a similiar 'pizza' using a baked meringue and was a

GREAT hit.

Reviewed on Jun. 13, 2008 by keith821

Reviewed on Jun. 12, 2008 by joanne3243653

I have never used pie crust guess I willhave to give it a try. I make a crust from scratch but have also used sugar cookie dough. Any way you make it is great.

Reviewed on Jun. 12, 2008 by Marmid

Reviewed on Jun. 12, 2008 by redhead5

Fruit pizzas are always a big hit when I make them for work. Sometimes I use sugar cookie dough for the crust or I will make a crust using a cake mix. There are so many ways to decorate the top using different fruits. Glaze them with apple jelly or apricot preserves. Yummy

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