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Volume III
May 31, 2013

Weekly Home / Recipe Center

Fruit Pizza

Servings: 8

Fruit Pizza

This is from Cook'n in College

Serving size: 8
Calories per serving: 461

1/2 cup unsalted butter
1/4 cup powdered sugar
1 cup flour
8 ounces cream cheese
1 cup granulated sugar
2 teaspoons vanilla extract
1/3 cup whole raspberries, fresh or frozen (thawed)
1/3 cup whole blueberries, fresh or frozen (thawed)
1 small banana, sliced
1 small kiwi fruit, sliced
1/2 cup sliced strawberries, fresh or frozen (thawed)
1/4 cup sliced peaches
1/4 cup pineapple tidbit
3 tablespoons cornstarch
1 cup frozen pineapple-orange juice (any flavor will do)
1 teaspoon lemon juice concentrate

1. Wash hands. Mix butter, powder sugar and flour. Press in the bottom of a 9x9 cake pan. Bake at 350 degrees for 10-15 minutes, or until the crust has a golden brown color. Let the crust cool.
2. Mix cream cheese, 1 c. sugar and vanilla together with an electric mixer. Spread evenly over crust. Cut and prepare fruit. Be sure to put cut bananas into your juice mixture to prevent browning. Place fruit evenly across crust.
3. Mix the cornstarch and sugar together. Add juice and lemon juice to the cornstarch/sugar mixture.
4. Put into a microwave safe bowl. Microwave for 3 minutes. Stir, microwave for an additional 3 minutes. Continue mixing and microwaving for 3 minutes until the mixture boils.
5. Spread mixture over fruit. Chill until juice become firm. Cut and serve.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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