Vanilla Fruit Pizza Recipe
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Vanilla 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."
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 216 calories, 8g fat (4g saturated fat), 7mg cholesterol, 303mg sodium, 29g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.


  1. 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.
  2. 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.
  3. 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.
Originally published as Fruit Pizza in Light & Tasty June/July 2004, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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daxyireh User ID: 5602744 57527
Reviewed Mar. 30, 2013

"I made this for one of my acting classes out here in Los Angeles. Actors, *pfsh... always gotta avoid something. They're a sensitive bunch. I made this sugar free and everyone loved it! I've made the traditional sugary version before and both were polished off quite nicely!"

Diane Sue User ID: 4742843 132661
Reviewed May. 2, 2011

"I could not find any pudding that is .8oz, so I haven't made the recipe.

what size box is correct?"

Theresasyrs User ID: 5804935 132660
Reviewed Feb. 4, 2011

"This was a very easy and simple recipe. Tasted wonderful and light and was a big hit. The pie crust was a little too flaky though."

Rebecca92124 User ID: 2024285 61305
Reviewed Mar. 13, 2010

"So good and great way to get some fruit in my kids' diet"

l2bake User ID: 2030987 205987
Reviewed Aug. 8, 2008 Edited Apr. 16, 2009

"This is a very good dessert! I add frozen blueberries also. Very good dessert that everyone loves."

sjgandme User ID: 2237831 53874
Reviewed Jul. 4, 2008

"Well, I've thoroughly denied this has any sugar or calorie threats...I've made versions of this with a brownie base and since I work at a major pizza franchise, I have also used the thin crust, prebaked also, and it comes out fabulous also. Enjoy!"

bja123 User ID: 605164 58051
Reviewed Jun. 21, 2008

"GREAT!! I have used the orig recipe with cookie dough base. My husband is diabetic and this is better suitable for him."

shr605 User ID: 1519336 92273
Reviewed Jun. 21, 2008

"RE: Fruit Pizza

While your nutritional is good, you might want to consided adding sugar grams along with fat, etc. Cooking light also includes monitoring sugar in take. Thanks! I've been making this dessert for years but using a much more fatty/sugary cookie base. Now I will use a prepared pie shell!"

marlagay User ID: 2953327 68324
Reviewed Jun. 20, 2008

"Perfect fruit pizza ! breakfast, lunch or dinner !! Delicious +++!"

sto99002 User ID: 1348351 68322
Reviewed Jun. 13, 2008

"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!"

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