Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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.

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

Gallery

Jan Smith

Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

279 calories; calories from fat 39%; fat 12.2g; saturated fat 4g; mono fat 5.9g; poly fat 1.3g; protein 5.6g; carbohydrates 37.9g; fiber 1.2g; cholesterol 32mg; iron 1.1mg; sodium 327mg; calcium 86mg.
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