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 Easy Fruit Pizza ingredients
• 1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 tsp vanilla
• 2 kiwifruit, peeled, halved lengthwise and sliced • 1 cup halved or quartered fresh strawberries
• 1 cup fresh or frozen blueberries • 1/2 cup apple jelly
Expert Tips:
• Get creative with the fruit topping — you can casually arrange the fruit over the top of the cream cheese filling or arrange it in concentric rings to look like a fancy bakery tart.
• Stir 1 tsp grated fresh lemon zest into the cream cheese filling; the tart citrusy edge contrasts with its richness and plays well with the fruit.
directions
Heat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray.
Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge.
Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy.
Spread mixture over cooled crust.
Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.
Frozen Yogurt Fruit Bark Servings: 10
ingredients
• 2 6-oz containers plain Greek yogurt
• 1 Tbs vanilla
• 2 cups chopped fruit (such as oranges, peaches,
pineapple, raisins, etc.)
• Optional: Sweetener can be added if you like your
yogurt sweet (such as 1-2 Tbs maple syrup or honey) • Optional: 1/4 cup granola
directions
Line a large baking sheet with parchment paper. Whisk together the plain yogurt and vanilla (and sweetener, if using).
Pour the mixture onto the baking sheet and spread a little to even.
Sprinkle on the chopped fruit (and granola, if using) and freeze for at least 4 hours, preferably overnight. Break and serve. Freeze leftovers.
Continued on page 18
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