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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fruit Pizza

Makes: 12 servings
Prep 1 hr Chill 1 hr Bake 325°F 18 mins
Fruit Pizza
  • 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.

From the Test KitchenDietery exchanges:
  • 2 other carbohydrate, 3 fat.
Nutrition Facts (Fruit Pizza)
  • 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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