Raspberry Pizza

Serves: 5
Total Calories: 671


1 cup all-purpose flour
1 stick butter or margarine, softened
1/2 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1 can sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup lemon juice
1 pint fresh raspberries
Raspberry Glaze:
1 cup raspberries
1 cup sugar, divided
1 cup water
2 1/2 tablespoons cornstarch


Blend and knead into dough. Spread on pizza pan and bake 10 minutes at 350°.

Combine cream cheese, milk, vanilla, and lemon juice. Spread over cooled Crust. Top with raspberries and cover with Raspberry Glaze.

Raspberry Glaze:
In a saucepan, combine raspberries, 3/4 cup sugar, and water. Cook until berries are soft. Add 1/4 cup sugar mixed with cornstarch. Cook until thick and glazed.

Fun Fact: Gail Borden, a Texas surveyor and patriot, discovered that milk could be condensed by evaporation, and patented condensed milk in 1856. The product was initially meant to combat food poisoning and other illnesses related to lack of refrigeration and preservation techniques of milk. Eagle Brand Sweetened Condensed Milk was credited with significantly lowering the infant mortality rate in North America at that time. In 1931, a Borden Kitchens' promotion offered homemakers $25 for their original recipes. The rules called for “recipes in which Eagle Brand Sweetened Condensed Milk makes cooking quicker, easier, and surer.” Over 80,000 recipes were submitted. Quick and easy foolproof recipes have been a key benefit of Eagle Brand® through the decades.

Nutritional Facts:

Serves: 5
Total Calories: 671
Calories from Fat: 304

This Raspberry Pizza recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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