Minifruitpizza Recipes
MINI FRUIT PIZZA
Make and share this Mini Fruit Pizza recipe from Food.com.
Provided by gardenz
Categories Dessert
Time 5m
Yield 2 pizzas
Number Of Ingredients 5
Steps:
- Mix the cream cheese and strawberry jam together.
- spread the mix onto the bottom of each cookie.
- top with the sliced strawberries.
- sprinkle the powdered sugar over the top.
Nutrition Facts : Calories 412.6, Fat 18.1, SaturatedFat 10.2, Cholesterol 54.4, Sodium 197.1, Carbohydrate 59.2, Fiber 1.4, Sugar 41.4, Protein 4.4
INDIVIDUAL FRUIT PIZZAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
- In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
- Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
- Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
- For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
- Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!
MINI FRUIT PIZZAS
Make and share this Mini Fruit Pizzas recipe from Food.com.
Provided by Douglas Poe
Categories Dessert
Time 45m
Yield 24 Mini Pizzas
Number Of Ingredients 8
Steps:
- Cookie Dough:.
- Preheat oven to 300.
- Combine all ingredients, you might have to add a little extra water if mixture is to dry.
- After all ingredients are mixed roll into 3/4 inch balls, and place in an ungreased mini muffin tin.
- Press dough into bottom of tin. Bake for 25 to 30 minutes.
- After cookies come out of oven set aside and let cool completely, when cooled take them out of tin.
- Topping:.
- Combine cream cheese and Cool Whip until smooth.
- Put Cool Whip frosting in a large Ziploc bag, and clip corner with scissors. Frost each of the cookies.
- Then add fruit on top.
Nutrition Facts : Calories 126, Fat 9.5, SaturatedFat 6.3, Cholesterol 20.6, Sodium 66.7, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 1.3
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