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Vanilla Fruit Pizza

 Vanilla Fruit Pizza
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."
8 ServingsPrep: 35 min. + chilling


  • 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


  • 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.

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Vanilla Fruit Pizza (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.