A fun and interesting twist on pizza. Try this for breakfast or dessert.
1 sheet refrigerated pie Pastry1 cup Water1 package (0.8 ounce) sugar-free cook-and-serve vanilla Pudding mix1 package (0.3 oz) sugar-free lemon Gelatin1 package (8 oz) fat-free Cream Cheese, cubed2 tablespoons Sugar (equivalent in sugar substitute)1/2 cup reduced-fat Whipped topping1 1/2 cups quartered fresh Strawberries1 1/2 cups sliced halved peeled Kiwifruit1 can (8 ounces) unsweetened Pineapple chunks, drained
1. On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-inch pizza pan; prick with a fork. Bake at 450 for 6-8 minutes or until golden brown. Cool on a wire rack.2. In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.3. In a small mixing bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 inch of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
Let the kids arrange the fruit on top of the "pizza." This will get them invloved and encourage them to eat healthy!
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