Fruit Pizza

(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1/2 tube refrigerated sugar cookie doughabout 1/2 container of light cool whip1 8oz. carton of fat free Philly cream cheese1/3 cup sugar1 teaspoon vanillaAny kind of fresh fruit1/4 cup apricot preserves1 tablespoon water
Directions
Makes 10 servings
Preheat oven to 350. Spray cookie sheet or 14" pizza pan with non stick spray. Roll 1/2 tube of cookie dough thin and bake for about 10 minutes or until golden brown. Remove from oven and cool. Mix cool whip, cream cheese, sugar and vanilla. Spread over cooled cookie crust in pan. Slice fruit and place on top of the cream mixture in a decorative manner. Mix apricot preserves and water in a pan a bring to a boil. Use this to brush on the fruit as a glaze to keep the fruit from turning brown. Chill and serve.

Number of Servings: 10

Recipe submitted by SparkPeople user DOROTHYCHRISMAN.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 137.5
  • Total Fat: 3.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 41.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.1 g

Member Reviews
  • JMGNIAD
    would this be something i could make the night before, and keep it in the fridge? i'm just concerned about the fruit turning...i guess i could just use berries. sounds great! - 7/19/09

    Reply from DOROTHYCHRISMAN (7/20/09)
    You can make it the night before. The glaze keeps the fruit from turning brown. I actually used apricot Simply Fruit in the jar mixed with water & brushed it on the top.

  • CSWALKER11
    Great recipe! I tried it with Bananas, Kiwi, and Strawberries. Absolutely DELICIOUS!!! - 7/12/09
  • LESSOFMOORE
    Sounds good. - 1/14/18
  • MOONSTREAM
    My husband had made pizza dough so we used that. Also - used strawberry cream cheese and omitted sugar and vanilla. We ate it before we could "chill and serve" YUM! - 4/7/13
  • EMMAJEAN50
    perfect - 7/3/11
  • CD5788525
    Easy to make and very tasty--satisfies the sweet tooth! Will definitely make again. - 7/5/10