Low Fat Triple Fruit Pizza Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack., In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly., In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Steps:

• Preheat over to 350°F
• Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.).
• Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely.
• Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust.
• Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.

Steps:

• Place all ingredients in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.
• Pour smoothie into glasses. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Shape dough into a ball and place on cookie sheet.
• Flatten slightly, sprinkle with flour and roll into a 12 inch circle.
• Bake 18-20 minutes.
• In a small bowl, combine cream cheese, powdered sugar and vanilla until smooth.
• Spread evenly over cookie.
• Spread preserves over cream cheese.
• Top cookie with chopped fruit.
• Sprinkle with lemon zest.
• Immediately cut into wedges and serve.

Steps:

• Line bottom and side of 2-qt. serving bowl with ladyfingers.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture.
• Combine berries and remaining COOL WHIP; spoon into center of pudding mixture.
• Refrigerate 2 hours.

Steps:

• Preheat oven to 350*.
• For the crust, mix the almond meal, melted butter and 1/2 cup of sugar free sweetner.
• Spread mixture into 11 inch pizza pan that has been lined with parchment paper.
• Bake for 15 minutes, cool in freezer or at room temperature.
• For the filling, in a medium bowl, blend the softened cream cheese, remaining 1/2 cup of sweetner, vanilla extract and beaten egg until well mixed.
• Lower the oven temperature to 325*.
• Spread the cheese mixture onto the well cooled crust in the pizza pan.
• Place the pizza pan in a water bath of less than 1/2 inch of water.
• Bake at 325* for about 35 minutes until done but not brown.
• Cool and before serving, top with whipped cream, then add your favorite fruits.
• Cut into even slices.

Steps:

• Mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
• In a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and the blueberries.
• Scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch thick layer. Spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup. Top the fruit with a teaspoon or two of crumbled sugar cookies. Garnish each trifle with a kiwi slice. Refrigerate until serving time.

Steps:

• Spread rolls on a greased cookie sheet.
• Bake until golden brown.
• Mix cream cheese, mayonnaise and ranch dressing.
• Spread on cooled crust.
• Top with your favorite veggies and sprinkle with the cheese.