Easter Mornining Fruit Pizza |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For our annual Easter Breakfast at Church this year, Erin and I wanted to come up with something different. There are so many egg dishes that we felt a fruit pizza would be a refreshing change. Ingredients:
1 can crescent rolls |
1 1/2 cup vanilla low fat yogurt |
1 sm can (8oz) crushed pineapple |
bannanas |
fresh strawberries |
fresh blueberries |
fresh raspberries |
honey |
cinnamon fresh ground |
Directions:
1. Night before:
2. Put yogurt in a coffee filter lined sieve or collander and drian in fridge over night, this will make it thicker.
3. Drain crushed pineapple over night so as much juice as possible is removed.
4. In the morning:
5. Unroll crescent rolls and press into a 9x13 pan press seams closed.
6. Bake at 375 for 13 to 17 minutes. Cool completely.
7. While crust bakes, combine yogurt and pineapple.
8. When crust is completely cool:
9. Spread yougurt and pineapple over crust
10. Top with fruits
11. Drizzle with honey and sprinkle with cinnamon.
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