- 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.
Reviews forVanilla Fruit Pizza
"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!"
"I could not find any pudding that is .8oz, so I haven't made the recipe.what size box is correct?"
"So good and great way to get some fruit in my kids' diet"
"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!"
"GREAT!! I have used the orig recipe with cookie dough base. My husband is diabetic and this is better suitable for him."
"RE: Fruit PizzaWhile 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!"
"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!"