Sunday, June 1, 2008

Fruit Pizza

This is a favorite among hosts when I do parties and has been in Pampered Chef cookbooks for years. You must try it!


Sugar cookie dough (homemade or storebought)
If you use the store bought dough, be sure to have a little white flour on hand or powdered sugar to help roll out the dough so it isn't so sticky.
1 package 8 oz. cream cheese low fat is fine, do not get fat free
1/3 cup of white sugar or splenda
Assorted Fresh Fruit of your choice. (I think Strawberries, grapes and granny smith apples are best on this pizza)


Roll out sugar cookie dough on Large flat Stone until it is within 1 inch of the edge. Bake at 350 degrees or until very lightly golden brown. Watch it closely as it tends to get too hard quickly if you overbake.

Cool cookie completely.

Mix together cream cheese and sugar or sugar substitute

Spread the cream cheese mixture on top of cooled cookie.

Top with fresh fruit of your choice.

Cook's tips: If you aren't going to be eating the entire thing in one sitting, then save the frosting seperate from the cookie and only frost your piece of cookie before you eat it. This keeps the cookie crust from getting soggy like the fruit pizzas in the grocery stores.

For parties I have tried everything on this cookie from mandarian oranges in a can to fresh kiwis and bananas. All fruit is awesome. And try designs with the fruit to spell out stuff on special occasions like "Happy Birthday" written in blueberries etc.

For fruits that turn brown quickly when cut, soak them in Sprite for just a second then top them on the dessert. They won't turn brown. It's amazing!

1 comment:

Mike and Adrianne said...

We made a fruit pizza for the first time a few weeks ago. It was so good. We put strawberries, kiwi, and blueberries on it. We were going to put pineapple on it too but it wasn't ripe yet.