Fruit Pizza

Ingredients:

• Crust: 1 roll refrigerated sugar cookie dough
• Topping: 8 oz. low-fat or fat-free cream cheese
• ½ c. Splenda
• 1 sm. can mandarin oranges
• 1 can pineapple chunks/tidbits
• Fresh strawberries, sliced
• Small jar of apricot preserves
• 1 kiwi, peeled and sliced
• Fresh blueberries

Directions:

1. Spread cookie dough flat onto pizza tray and bake according to package directions.
2. Mix cream cheese and Splenda. Spread mixture onto cookie crust.
3. Top cream cheese with preserves and fruit.
4. Serve.

Peach Apple Pizza

Ingredients:

• 2 cans (8 oz.) refrigerated, reduced-fat crescent rolls
• 2 tsp. lemon juice
• 1 pkg. (8 oz.) reduced-fat or fat-free cream cheese
• 1 egg substitute
• 1 egg white
• 1/3 c. powdered sugar
• 3 tbsp. flour
• 1 can (20 oz.) peach pie filling
• medium red apple, chopped (1 c.)
• ½ tsp. cinnamon
• ¼ c. chopped walnuts

Directions:

1. Preheat oven to 375 degrees F.
2. Unroll crescent dough and separate into 16 triangles.
3. Arrange 14 of the triangles in a circle on lightly floured baking stone, placing wide ends of the rolls even with the edge of the stone and points towards the center.
4. Place remaining two triangles in the center, pinching seams to seal. Roll dough to create smooth surface
5. Whisk cream cheese, egg substitute, powdered sugar, flour and lemon juice in small bowl until smooth.
6. In separate bowl, mix pie filling, apple and cinnamon.
7. Brush dough with portion of egg white. Spread cream cheese mixture over dough.
8. Spoon apple mixture over cream cheese.
9. Fold edges of dough toward center and brush with remaining egg white.
10. Sprinkle walnuts over top of the apple mixture.
11. Bake 25-30 minutes or until crust is golden.
12. Let cool 7-8 minutes before serving.

Serves 14

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