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Fresh Fruit Pizza
- 4 lb. 8 oz. sugar cookie dough, prepared
- 2 lb. nonfat cream cheese, softened
- 2 cups lowfat sour cream
- 12 oz. 1-1/2 cups granulated sugar
- 3 lb. 1-1/2 qt. bananas, peeled and sliced
- 1/2 cup lemon juice
- 4 lb. 8 oz. 3 qt. California seedless grapes
- 3 lb. 1-1/2 qt. kiwifruit, pared and sliced
Pat cookie dough in bottom of two greased 17x24x1-inch baking sheets.
Bake at 350°F 10 to 12 minutes or until lightly browned. Cool completely.
Beat cream cheese and sour cream in electric mixer. Gradually add sugar;
beat until completely mixed and fluffy. Spread half of mixture over entire
surface of each pan of baked cookie dough.
Toss banana slices with lemon juice to retard browning. Arrange half of grapes,
bananas and kiwifruit in rows on cream cheese layer of each pan. Cover entire
surface with fruit and press gently. Refrigerate until chilled. Cut pan 4x6.
Source:
California Table Grape Commission
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