Fruit Pizza

By dashy_65

Ingredients

• 1 sheet refrigerated pie pastry
• 1 cup water
• 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 package (8 ounces) fat-free cream cheese, cubed
• Sugar substitute equivalent to 2 tablespoons sugar
• 1/2 cup reduced-fat whipped topping
• 1-1/2 cups quartered fresh strawberries
• 1-1/2 cups sliced halved peeled kiwifruit
• 1 can (8 ounces) unsweetened pineapple chunks, drained

Details

Adapted from tasteofhome.com

Preparation

Step 1

On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-in. pizza pan; prick with a fork. Bake at 450° for 5-6 minutes or until golden brown. Cool on a wire rack.

In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.

In a small bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 in. of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One piece equals 212 calories, 8 g fat (4 g saturated fat), 28g carbs, 2g fiber, 400mg sodium