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- 2 cups assorted fresh and/or canned fruit (such as raspberries, blueberries, sliced strawberries, drained mandarin orange sections, sliced kiwi fruit, and/or thin pineapple wedges)
- 1/2 cup pineapple juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 3/4 cup butter, softened
- 1/3 cup sifted powdered sugar
- 1 1/2 cups all-purpose flour
- 1 ounce package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
1. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar; beat until combined. Gradually beat in flour until crumbly. Press dough evenly onto a 12-inch pizza pan. Bake in a 325 degree F oven about 18 minutes or until lightly golden. Cool completely on wire rack.
2. For filling, in a medium bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/2 cup granulated sugar and the vanilla; beat until smooth. Spread cream cheese mixture evenly over crust to within 1/2 inch of edges. Arrange fruit over cream cheese mixture.
3. For glaze, in a small saucepan, combine pineapple juice, the 1/4 cup granulated sugar, the cornstarch, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly. Spoon glaze evenly over fruit. Cover and chill in the refrigerator for at least 1 hour or up to 2 hours before serving. Makes 12 servings.
- 2 other carbohydrate, 3 fat.
- Servings Per Recipe 12,
- cal. (kcal) 309,
- Fat, total (g) 19,
- chol. (mg) 54,
- sat. fat (g) 12,
- carb. (g) 32,
- fiber (g) 1,
- pro. (g) 3,
- sodium (mg) 181,
- Percent Daily Values are based on a 2,000 calorie diet
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