Monday, June 25, 2012
Thursday, June 21, 2012
Mini Fruit PizzasMakes 16 servings
1 pkg. pre-made refrigerated sugar
1 (8 oz.) pkg. softened 1/3-less fat
1/4 cup sugar
1 tsp. vanilla extract
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 (11 oz.) can mandarin oranges, in light syrup
Glaze:1/4 cup sugar
2 Tbsp. cornstarch
1 cup unsweetened pineapple juice
1 tsp. lemon juice
Directions: Preheat oven to 350 degrees. Spray mini muffin tins with pan spray. Drop 1 tsp. cookie dough in each cup. Press dough to cover the bottom and sides, taking care not to let the dough get too thin. Bake for 4-6 minutes or until golden brown. Remove from oven and allow to cool completely on wire racks (see tips). In a small mixing bowl, beat cream cheese, sugar and vanilla with an electric mixer until smooth. Place 1-2 tsp. cream cheese mixture in each cookie cup. Wash berries and pat dry with towel. Drain mandarin oranges completely. Top cream cheese mixture with fruit (see tips). To make glaze, combine sugar and cornstarch in a small saucepan. Stir in pineapple and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate pizzas until chilled.
*To make a traditional fruit pizza, use a jelly roll pan instead of mini muffin tins. Spread the cookie dough evenly onto pan. Bake 12-15 minutes or until golden brown. Allow to cool completely on a wire rack before adding cream cheese mixture. Cut into squares after chilling.
*Try other fruits, such as kiwi, pineapple, peaches, etc. Spritz fruits that could turn brown with lemon juice to keep from browning.
*Because this recipe is bite-sized, you may need to chop the fruits up smaller to get a variety in each cup.
Nutrition analysis per mini fruit pizza cup: 90 calories, 2.5g fat, 1g protein,
16g carbohydrate, 1g fiber, 70mg sodium