Prep 15 mins
Cook 15 mins
another treasure from Cooking Light Magazine It's a low fat version of the traditional cookie dough, creamcheese and fruit pizza. It's just as tasty though!
- 177.44 ml sugar
- 14.79 ml grated fresh lemon rind
- 2 large eggs
- 158.51 ml fresh lemon juice (about 3 lemons)
- 29.58 ml butter or 29.58 ml margarine
- 510.29 g package refrigerated sugar cookie dough
- cooking spray
- 29.58 ml seedless raspberry jam, melted
- 473.18 ml fresh raspberries
- 473.18 ml blackberries
- 236.59 ml sliced strawberry
- 1 plum, sliced
- 9.85 ml sugar
- to make lemon curd: Combine the first three ingredients in a saucepan over medium heat, stirring with a whisk Cook with a whisk until sugar dissolves and mixture is light in color (about three minutes) Stir in lemon juice and butter, cook for five minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
- Cover and chill (the mixture will thicken as it cools).
- this makes 1 1/3 cup so just freeze what you dont use for this recipe To make Pizza: Preheat oven to 350 press dough into a 12 inch pizza pan coated with cooking spray bake at 350 for 12 minutes or until golden brown cool completely preheat broiler spread jam over crust spread lemon curd over jam arrange raspberries, blackberries, strawberry slices, and plum slices on top sprinkle sugar over top broil for 3 minutes 12 servings (wedges).
I loved the lemon curd and thought it worked really well with the sweeter fruits, but was not a fan of the sugar cookie crust. I think if I were to do this one again, I would go with a much less sweet crust.
I thought this recipe was good, but I did have a couple of problems with it. I like lemon flavored things, and the lemon curd in and of itself was good, but was extremely sour, and I thought that it overpowered the fresh fruit. It was not hard to make, and the presentation was beautiful. But I would have liked to enjoy the taste of the fruit more without the lemon flavor outshadowing it. The lemon stands out and the fruit kind of takes a back seat in this dish. Next time, I would use just a tiny bit of the lemon curd.
This is fantastic. Everyone who tried it wanted the recipe. I used a kiwi in place of a plum as a matter of personal preference. Beautiful presentation and wonderful, guilt-free taste. Thanks for posting!!