Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 176
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 118 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g

Summer Dessert Pizza

My family enjoys this dessert anytime of the year, but it's especially refreshing during the hot months. You can use whatever fruits are in season.

SERVINGS

12-16

CATEGORY

Dessert

METHOD

Baked

PREP

35 min.

COOK

15 min.

TOTAL

50 min.

INGREDIENTS

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • GLAZE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup orange juice
  • TOPPING:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 cup whipped topping
  • 1 firm banana, sliced
  • 1 cup sliced fresh strawberries
  • 1 can (8 ounces) mandarin oranges, drained
  • 2 kiwifruit, peeled and thinly sliced
  • 1/3 cup fresh blueberries

DIRECTIONS

In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
    Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
    For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
    For topping, in a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

Printed from tasteofhome.com Oct 10, 2008

Copyright Reiman Media Group, Inc © 2008