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Fresh Fruit Dessert Pizza
“Great dessert for summer!”
1 (8 oz.) package 1/3 less fat cream cheese, softened
1 cup powdered sugar
2 tablespoons raspberry preserves
1 (8 oz.) carton frozen (reduced fat) whipped topping, thawed
1 (8 oz.) tube refrigerated (reduced fat) crescent rolls
2 medium kiwifruit, peeled & sliced
½ quart fresh strawberries, sliced
6 oz. raspberries
6 oz. blueberries
additional 1 tablespoon raspberry preserves
1/2 cup flaked coconut
Unroll crescent dough and place on a greased pizza pan. Press
onto the bottom of pan; seal seams. Bake at 375° for 15-20
minutes or until golden brown. Cool.
In a small bowl, beat the cream cheese, powdered sugar and 2
tablespoons preserves until smooth. Fold in whipped topping;
spread mixture over cooled crust. Wash and prepare fruit;
arrange prepared fruit on top. Heat 1 tablespoon raspberry
preserves in microwave about 15 seconds; drizzle on top of
fruit. Sprinkle with coconut. Chill; cut into pieces before
serving. |
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