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Tropical-Fruit Pizza

Yield 12 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.