Fruit Pizza Recipe

Fruit Pizza Recipe photo by Taste of Home

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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