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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
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