Print Friendly Recipe
- Nice light dessert - Healthy & diet friendly
- Ellen@EDs Cafe
Serves/Makes:12 or more
- 2 8 oz (224 grm). pkgs. reduced fat crescent roll dough
- 1 8 oz (224 grm). pkg. light cream cheese (or fat free)
- 1 8 oz (224 grm). container light sour cream (or fat free)
- 1/3 cup (80 ml) sugar (or sugar substitute equivalent)
- 1 tsp (5 ml). pure vanilla extract
- 1 fresh pineapple, rind and core removed; cut into tidbits*
- 2 kiwi, skin removed; cut in half lengthwise & sliced*
- 1 large can mandarin orange segments, well drained*
- (*or use whatever fruits you prefer)
- Unroll and press crescent roll dough into rimmed cookie sheet pan (lined with parchment paper, if desired).
- Bake at 375 degrees (200 C.) for 15 minutes, until lightly golden brown.
- Cool crust completely.
- Meanwhile, in a small mixing bowl, combine cream cheese, sour cream, sugar, & vanilla; beat until smooth & sugar has dissolved, about 3 to 5 minutes.
- Keep refrigerated until ready to use.
- A couple of hours before serving, cover entire surface of crust evenly with cream cheese mixture.
- Then cover with fresh fruit; refrigerate until serving time.
- Cut into desired sized squares with pizza cutter & ENJOY!
- I originally had fruit pizza at a Pampered Chef party, but didn't care for the sugar cookie base - too sweet. The hostess had also made raw veggie pizza using crescent roll dough, and I thought that would be good with the fruit one too. The nice thing about this recipe is it's versatility; use whichever fruits you prefer - fresh or canned. Be sure to drain all fruits well. Also, I don't usually assemble mine more than a couple of hours before serving so that the crust won't become soggy.
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