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Strawberry-Kiwifruit Pizza in a Cookie Crust

Photo: Jan Smith
Yield 12 servings (serving size: 1 piece)
We used the Pineapple Curd in this family-style dessert, but Lemon Curd would be just as tasty. Fresh blueberries, halved grapes, sliced banana, and plum wedges are other topping ideas. Serve the pizza immediately or the crust will become soggy.

Ingredients

  • 1 (18-ounce) package refrigerated sugar cookie dough
  • 1/2 cup flaked sweetened coconut, toasted
  • Cooking spray
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 tablespoon lemon juice
  • 3/4 cup Pineapple Curd
  • 6 large strawberries, sliced
  • 3 kiwifruit, peeled and sliced

Nutrition Information

  • calories 279
  • caloriesfromfat 39 %
  • fat 12.2 g
  • satfat 4 g
  • monofat 5.9 g
  • polyfat 1.3 g
  • protein 5.6 g
  • carbohydrate 37.9 g
  • fiber 1.2 g
  • cholesterol 32 mg
  • iron 1.1 mg
  • sodium 327 mg
  • calcium 86 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place cookie dough in a large bowl; knead in coconut until well combined. Pat dough into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray. Bake at 350° for 18 minutes or until lightly browned. Cool completely on a wire rack.

  3. Combine cream cheese and juice in a medium bowl, and beat with a mixer at medium speed until well blended. Spread evenly over prepared crust, leaving a 1/2-inch border. Spread Pineapple Curd over cream cheese mixture. Arrange sliced strawberries and kiwifruit on top of the curd. Serve immediately.