WHITE CHOCOLATE FRUIT PIZZA
Steps:
- Preheat oven to 300°F. Use a 12″ pizza or tart pan, preferably non-stick. If not non-stick, spritz very lightly with cooking spray.
- Cream butter and powdered sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat evenly into pan. Bake until light golden brown, turning about 1/2 way through if needed, for 25 to 28 minutes. Cool.
- With an electric mixer, beat melted chips and cream until smooth. Add cream cheese and beat until smooth. Add salt and vanilla if using. Immediately spread over crust then refrigerate for 30 minutes.
- Arrange berries over cream cheese layer and brush with the melted jelly. If there is more than one layer of berries, brush with the jelly before adding subsequent layers. Set aside for the jelly to cool or place in the refrigerator for a few minutes.
- Nutrition: 1 piece: 433 calories, 28g fat (17g saturated fat), 60mg cholesterol, 174mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 5g protein.
FRUIT PIZZA WITH WHITE CHOCOLATE
This recipe is very EASY and DELICIOUS and loved by all in my town! It is a sugar cookie crust with a milky layer of white chocolate and cream cheese, topped with your favorite fruit choices and a glaze! Substitute any fruit you like for the strawberries, and any fruit juice or juice from any canned fruits you use for the pineapple juice.
Provided by ANN3612
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 40m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
- Bake for 10 minutes in the preheated oven, or until light brown.
- For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
- For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 70.3 g, Cholesterol 62.9 mg, Fat 29.7 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 16.8 g, Sodium 290.6 mg, Sugar 29.6 g
FRUIT PIZZA
These pretty fruit pizzas have been a hit every time I've served them. They start with pre-made cookie dough making them super simple! -Janet O'Neal, Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.
Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE FRUIT TART
It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT PIZZA EVEN BETTER
Almond extract makes all the difference in this updated version of the traditional fruit pizza. Kiwi makes the topping completely fresh and adds beautiful color. Use low-fat cream cheese for a slightly lighter version. Any clear juice (apple, pear, peach, etc.) may be substituted for the pineapple.
Provided by Kim Harper
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
- Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
- Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
- Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
- Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 33 g, Cholesterol 45.9 mg, Fat 16.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 10.4 g, Sodium 124.4 mg, Sugar 18.1 g
AUNT PAULA'S WHITE CHOCOLATE FRUIT PIZZA
Always a big hit at the family gatherings, I am putting it here for safe keeping. A little time consuming, but so well worth it!
Provided by woodgypsy
Categories Tarts
Time 2h35m
Yield 1 tart or pizza, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Blend Butter and confectionary sugar, than gradually add flour. Press into ungreased 11" tart or 12" pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until golden brown. Cool.
- Filling:.
- Melt white chocolate chips in double boiler or other method just until melted. Beat in whipping cream, then beat in softened cream cheese. Spread over cooled crust, chill for thirty minutes.
- Topping:.
- Add fruits in whatever design desired.
- Glaze:
- Combine all glaze ingredients in medium saucepan over medium high heat, boil for two minutes or until thickened. Brush over fruit.
- Chill for 1 hour before serving.
Nutrition Facts : Calories 733.5, Fat 44.2, SaturatedFat 27.2, Cholesterol 93.1, Sodium 250.8, Carbohydrate 80, Fiber 3.2, Sugar 55.9, Protein 8.5
FRUIT PIZZA
It looks like a pizza -- but it sure doesn't taste like one. There's a chewy crust, soft whipped topping, and then fruit -- lots of fresh fruit. Recipe is from The Cake Mix Doctor by Anne Byrn, who suggests prebaking the crust, then setting out the whipped topping and bowls of prepared fruit for a gret backyard birthday party activity.
Provided by Lorraine of AZ
Categories Dessert
Time 42m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Place one rack in the top of the oven and another in the center. Spray two 12- to 14-inch pizza pans or one 16- by 11-inch jelly roll pan with vegetable oil spray. Line pans with parchment paper or waxed paper and lightly mist with the oil spray, then dust with flour.
- Place the cake mix, water, brown sugar, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed until well blended, 1-2 minutes. The dough will be stiff and sticky. With rubber spatula, spread the dough onto the bottom and sides of the prepared pans. Place one pizza pan on each rack of the oven or, if using the jelly-roll pan, place on center rack.
- Bake until crust is light brown and feels firm in the center when lightly pressed with your finger, 18-22 mniutes. Take care not to overbake the crust on the top rack. remove pans from oven and place on wire racks to cool completely, 1 hour.
- For the topping, spread the cooled pizza crusts with the whipped topping and then arrange the fruit over the top in concentric circles. If using the jelly roll pan, mix the fruit together in a medium bowl and spoon it evenly over the topping.
- Place the apricot preserves and the water in a small saucepan over low heat, and stir until mixture warms. Remove pan from heat and strain, discarding apricot solids. Brush the strained glaze over the fruit. Place the pizzas in the refrigerator and chill, uncovered, until serving time, at least 1 hour.
- Leftovers may be stored in the refrigertor, covered with plastic wrap, for up to 1 week.
Nutrition Facts : Calories 338.4, Fat 14.7, SaturatedFat 8.8, Cholesterol 34.7, Sodium 255.1, Carbohydrate 50.8, Fiber 1.7, Sugar 33.3, Protein 3.2
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