Summer Fruit Pizza
A fun way to present a fresh fruit dessert.
Serves 8-10.
Crust:
2 cups (500 mL) all-purpose flour
1/4 tsp (1.25 mL) salt
3/4 cup (175 mL) unsalted butter, room temp
3/4 cup (175 mL) white sugar
1 egg
1 tsp (5 mL) vanilla
In medium bowl, combine flour and salt. In mixing bowl, blend butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture; blend just until mixed. Roll dough into a disk; cover, refrigerate for one hour. Preheat oven to 325° F (160° C). Roll dough and place on an ungreased, 12" pizza pan. Bake for 20 minutes until golden. Cool crust fully. (Crust can be made 2 days in advance.)
Sauce:
1 package (250 g) light cream cheese - regular or spreadable
1/3 cup (80 mL) icing sugar
1 tsp (5 mL) vanilla
Combine all sauce ingredients; blender until smooth. Spread on cooled crust.
Glaze:
1/2 cup (250 mL) pineapple juice
1 Tbsp (15 mL) cornstarch
2 Tbsp (30 mL) white sugar
1 Tbsp (15 mL) fresh lemon juice
Fruit toppings:
2 kiwi fruit, sliced in thin circles
1/2 cup (125 mL) strawberry slices
1/2 cup (125 mL) canned pineapple chunks (reserve juice for glaze)
1/4 cup (60 mL) fresh B.C. blueberries
1 B.C. Brand pear, peeled and grated
Per serving:
Calories: 359
Carbohydrate: 49.8 (54%)
Protein: 7.6 g (8%)
Fat: 15 g (38%)
N/A for special diets. Each serving provides 1/2 a serving of fruits and vegetables.