Tropical-Fruit Pizza

recipe

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 2.4 g
Monofat 0.1 g
Polyfat 1 g
Protein 4.6 g
Carbohydrate 48.2 g
Fiber 1.7 g
Cholesterol 10 mg
Iron 1.3 mg
Sodium 203 mg
Calcium 63 mg

Ingredients

1 (18-ounce) package refrigerated sugar cookie dough
Cooking spray
1/3 cup sugar
1 1/2 teaspoons grated orange rind
1 teaspoon coconut extract
1 (8-ounce) block fat-free cream cheese, softened
1 cup (1-inch) pieces peeled ripe mango
1 cup sliced banana (about 1 large)
6 (1/2-inch) slices fresh pineapple, cut in half
2 kiwifruit, each peeled and cut into 8 slices
1/4 cup apricot preserves
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
2 tablespoons flaked sweetened coconut, toasted

Preparation

Preheat oven to 350°.

Cut cookie dough into 8 slices; firmly press slices into a 12-inch round pizza pan coated with cooking spray. Bake at 350° for 25 minutes or until lightly browned. Cool completely on a wire rack.

Combine sugar, orange rind, extract, and cream cheese in a bowl; beat at medium speed of a mixer until blended. Spread cream cheese mixture over cookie crust, leaving a 1/2-inch margin around edges. Arrange mango, banana, pineapple, and kiwifruit on top of cream cheese mixture. Combine preserves and liqueur in a small microwave-safe bowl, and microwave at high 30 seconds or until melted. Drizzle over fruit; sprinkle with toasted coconut. Chill 1 hour.

Note:

Holly B. Clegg,

Cooking Light

April 1998
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