Fruit Pizza

Fruit Pizza with White Chocolate




Ingredients
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

PHILADELPHIA Cream Cheese~Fruit Pizza

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Make It
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened

JELL-O Pudding Fruit Pizza

Instead of cool whip or cream cheese use pudding!

Cool Whip~Fruit Pizza

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

2 cups thawed COOL WHIP Whipped Topping
2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices

PREHEAT oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.

REMOVE crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.

You can decorate it so many ways!!

~Variation~

Prepare as directed, substituting 1 pkg. (20 oz.) refrigerated chocolate chip cookie dough for the sugar cookie dough. Bake 10 to 12 minutes or until golden brown.

~Great Substitute~

Prepare as directed, substituting chopped candy bars for assorted fruit.

You can use regular pizza dough or sugar cookie dough or chocolate chip dough or a cake mix! Cool Whip or Cream cheese or white chocolate or frosting for the frosting.

Dessert Pizza Recipe

Nonstick spray
3 Tbsp butter
10 oz mini marshmallows
6 cups crisp rice cereal
1 quart raspberry or strawberry sherbet, softened
Fruit of choice

Spray a metal or tinfoil pizza pan with nonstick spray, set aside.

In a glass bowl (microwave) or large pot (stove top), melt butter and marshmallows, stirring until completely melted and well combined. Add cereal, stir until well coated.
Press mixture into bottom of pizza pan to form a “pizza crust” – keep the middle relatively even, and build up a bit of a “crust” around the outside. Cool until set.





Spread with softened sherbet:

Wrap with plastic wrap, freeze until ready to serve. Just before serving, remove from freezer, top with fruit! Slice and serve like you would any other pizza

Pineapple Coconut Salad

HEALTHY PINEAPPLE COCONUT SALAD



Great salads to serve with BBQ or oriental flavored foods.

If you’re not familiar with Coconut Secret products, I bet you’ll thank me for introducing you to them! All of their products are ONE INGREDIENT products — coconut!! Amazing!
Raw Coconut Crystals: First of all, the raw coconut crystals are a low glycemic sweetener. I don’t even feel guilty using this palm sugar in my recipes because it actually has a very low glycemic index of just 35 (compared to honey with a GI of 55-83, and sugar with a GI of 65-100) and it has a wonderful brown sugar flavor.
Raw Coconut Flour: And then the Coconut flour is a great thickener (yes, you can use it in gravies and baking, too), it’s adds fiber to your diet. rivaling other fiber sources such as psyllium, wheat bran, oat bran, and rice bran. Coconut supplies an impressive 61% dietary fiber! Foods contain two types of carbohydrates – digestible and non-digestible. Digestible carbohydrates (soluble fiber) consists of starch and sugar and promote calories. Non-digestible carbohydrates (insoluble fiber) contains NO calories. Since the body cannot digest the dietary fiber in coconut, no calories are derived from it and it has no effect on blood sugar.
Here’s the skinny — Coconut flour is gluten-free, very low carb, actually lowers the calorie content of food, contains 40% dietary fiber, promotes lipid oxidation (helps burn fat), aids in digestive health, and helps balance blood sugar levels.

Recipe
Servings: 4
Preparation Time: 5 minutes

15 oz pineapple (fresh or canned), in chunks (doesn’t need to be organic due to the thick shell)
1/3 – 1/2 cup organic shredded unsweetened dried coconut
1/2 cup organic sour cream (yogurt if preferred)
1 – 2 tablespoons organic Coconut Secret Raw Coconut Crystals (Palm Sugar Crystals — to taste) 1 teaspoon organic vanilla
1 tablespoon organic Coconut Secret Raw Coconut Flour (thicker — can substitute with arrowroot)
Pecans (optional)

Place pineapple chunks in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), Coconut Secret Raw Coconut Crystals, vanilla, and Coconut Secret Raw Coconut Flour together and pour over the pineapple and coconut mixture. Mix thoroughly.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving if desired.

Tropical Fruit Slaw

This is fantastic for a potluck or a summer lunch.
Speed preparation by buying pre-shredded cabbage.

INGREDIENTS
2 medium oranges, peeled
1 medium banana, sliced
1 8-ounce can pineapple chunks (juice pack), drained
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 8-ounce carton orange yogurt (I like to use fat-free)

PREPARATION
Section oranges over a small bowl, reserving juice. Halve sections, if desired.
Toss sliced bananas in orange juice, drain.
In a large mixing bowl combine orange sections, sliced banana, pineapple, cabbage, and celery. Add yogurt; toss lightly to coat.
Serve immediately or cover and chill up to 3 hours. Serves 8 to 10.
YIELD: 8 to 10 servings
CALORIES: 75 / FAT: 1 g / CARBS: 17 g / PROTEIN: 2 g




LOW FAT FRUIT AND PASTA SALAD




Ingredients
1 medium orange
1/4 cup plain low-fat yogurt
1 teaspoon sugar
Dash salt
1/4 cup tiny bow tie pasta, cooked and drained
2 medium apples, cored and chopped
2 tablespoons sliced green onions
Directions
Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. Set the sections aside.
In a medium mixing bowl stir together orange peel, the 2 tablespoons juice, the yogurt, sugar, and salt. Mix well. Add cooked pasta, chopped apples, and sliced green onions; toss to coat. Gently stir in orange sections.
Cover and chill for 2 to 24 hours.
Makes 6 servings.
Nutrition Facts
YIELD: 6 servings
CALORIES: 65 / FAT: 0 g / CARBS: 18 g / PROTEIN: 1 g




WHEAT BERRY SALAD WITH PECANS AND CRAISINS


I’m sure you know by now that eating whole wheat is a smart dietary choice and eating wheat berries is as whole as the wheat comes. In case you didn’t know, wheat berries are what all wheat products come from and they’re delicious!
Wheat berries are loaded with nutrients and are as easy as rice to prepare — perfect for a meal any time of year. Contrary to popular belief, wheat berries do not require an overnight soak before cooking. Simply boil them for 1 hour to soften the kernels, which will produce their characteristically chewy, nutty texture.

This salad is clean, fresh and delicious! Every ingredient pops with vibrancy
Servings: 8
INGREDIENTS
1 cup wheat berries (rinsed)
4 cups water
1 cup finely diced green onion
2 stalks celery, small dice
1 cup pecans, rough chop
1 cup dried cranberries, rough chop
1 teaspoon fresh ginger, minced
1 sprig rosemary, minced
2 tablespoons extra virgin olive oil
3 limes, juiced
salt, to taste
fresh ground pepper, to taste

PREPARATION
Bring water to a boil; add rinsed wheat berries and simmer in covered pot for about 1 hour or until grains are tender but a little chewy. When done, drain off water.
Prep green onion, celery, pecans, cranberries, ginger and rosemary; add to medium bowl.
Combine wheat berries with above ingredients, add olive oil, lime juice and mix well. Salt and pepper to taste.

Cranberry Salsa Dip with Cream Cheese

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced

1/2 cup granulated sugar

1/4 cup fresh cilantro leaves, minced

2 tablespoons finely-grated fresh ginger

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese

Cranberries and/or cilantro sprigs for garnish

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).

Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.

Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Apple Jelly

This is awesome!!

And yummy too!

You can use all the garage from pealing apples for your pies, applesauce, or just use all the "ugly" apples you have!!

This is a jelly bag. In the blog that I got this from, she didn't know what it was or looked like.

I asked one of my friends that I thought would know what one is.

It works, but is small. I just used the cheese cloth, lots bigger.

This is all my waste from peeling the apples. I didn't take one after I left it over night. Should have, it was disappointing.

But then when we tasted this.... Well it was worth it, even though it doesn't make a lot. Its wonderful!!! And hey, it isn't hard.

I made strawberry applesauce and pumpkin spice applesauce, and regular. I try to post those soon.

Snicker Salad

-6-8 Snicker candy bars
-6-8 Granny smith apples (green sour)
-Tub of cool whip

-Core apples leaving skin on and cut into bite size chunks. Cut snicker candy bars into bite size chunks. Mix apples, snickers, and cool whip together. (you can add 3 oz cream cheese to cool whip to add thickness)

This is so yummy and quite sinful.....But it's gotta be healthy cuz there is apples in it... :)

Fruit Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened.
1 jar (7 oz.) JET-PUFFED Marshmallow Creme.
1 Tbsp. Orange Juice.

Mix ingredients until blended.

Serve with assorted cut-up fresh fruit

Tips to soften Cream Cheese, place completely unwrapped package of cream cheese on microwaveable plate in the Microwave on HIGH for 10 to 15 seconds or until slightly softened.
To easily remove Marshmallow Creme from jar, remove lid and seal, Microwave on HIGH 30 seconds before removing Marshmallow Creme from jar or dip your rubber spatula in hot water before scooping out Marshmallow Creme.

Serving approximately 1 3/4 cups.