Fruit Pizza (Healthy Exchanges) KWQC-TV6 04/02/1998
1 (8-ounce) can Pillsbury refrigerated crescent rolls 1 (8-ounce) package Philadelphia fat-free cream cheese 1 teaspon vanilla extract Sugar substitute to equal 2 teaspoons sugar 2 cups (two 8-ounce cans) crushed pineapple, packed in fuit juice, well drained 2 cups sliced fresh strawberries 1 1/2 cups blueberries, fresh or frozen, thawed and drained 1 (4-serving) package JELL-O sugar-free mixed fruit gelatin 1 (4-serving) package JELL-O sugar-free vanill cook-and-serve pudding mix 1 1/2 cups water
Preheat oven to 425 degrees. Spray a medium-size pizza pan or cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 7 to 8 minutes or until lightly browned. Place pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Blend in vanilla extract and sugar substitute. Spread mixture evenly over cooled crust. Layer pineapple over cream cheese mixture. Sprinkle strawberries and blueberries over pineapple. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat until mixture starts to boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze. Refrigerate for at least 2 hours. Cut into 8 squares or 32 bars. Refrigerate leftovers.
HINT: Do not use inexpensive crescent rolls as they don't cover the pan properly.
Serves 8 (1 square or 4 bars) - Each serving equals:
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