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    You are in: Home / Recipes / Fruit Pizza Recipe
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    Fruit Pizza

    Fruit Pizza. Photo by bestbema

    1/1 Photo of Fruit Pizza

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    30 mins

    7 mins

    bestbema's Note:

    Delicious dessert on a cookie dough crust. Simulate a round pepperoni pizza or make a rectangular red/white & blue "flag" for the 4th of July! Have fun with this edible art, Christmas can be all red and green fruit...just tint the "sauce" green and shape the dough into a tree form on a cookie sheet before baking. Imagination is the key here...that AND a delicious dessert!It can be made using Fat Free cream cheese,fat free sour cream and SPLENDA to make a lower calorie version for dieter's and diabetics.

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    Units: US | Metric


    1. 1
      Prepare "crust" by pressing cookie dough onto ungreased disposable foil pizza pan, making small lip around edge. Bake at 350°F for 7-9 minutes. Cool.
    2. 2
      Mix cream cheese, sugar, sour cream & vanilla till smooth, adding a bit of the reserved pineapple juice for added flavor and better spreading consistency. Spread onto cooled crust, leaving 1/2 " edge.
    3. 3
      Prepare fruit by draining pineapple, reserving liquid. Slice bananas into pineapple juice to retard browning. Drain.
    4. 4
      Drain oranges, Slice all other fruit.
    5. 5
      Start arranging the sliced strawberries around edge of crust, points facing out. Next add pineapple, spreading evenly over cream cheese. Then just layer all the other fruit over the "pizza" in a pleasing manner. I usually put the kiwi on last as it's the "pepperoni". Garnish the center, if desired, with a whole strawberry.

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    Nutritional Facts for Fruit Pizza

    Serving Size: 1 (525 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 543.1
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 6.1 g
    Cholesterol 33.1 mg
    Sodium 235.2 mg
    Total Carbohydrate 102.8 g
    Dietary Fiber 5.7 g
    Sugars 74.9 g
    Protein 6.1 g

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