FRUIT PIZZA
My son, Jonathan, one year asked to have this on his birthday! Use your own fruit variations. This can look like a work of art and if you take it along to a function, I guarantee you won't be going home with any. :-) Very tasty!
Crust:
1 2/3 cups ground almonds (400 mL)
1/3 cup SPLENDA® Granular (75 mL)
2 tbsp soy, OR spelt flour (25 mL)
1 tbsp unsalted butter, melted (15 mL)
1 egg white
1/4 tsp almond extract (1 mL)
Filling:
8 oz regular cream cheese, softened (250 g)
1/2 cup sour cream (125 mL)
1/4 cup SPLENDA® Granular (50 mL)
1 tsp vanilla extract (5 mL)
Topping: (Or your own variations)
1 cup fresh strawberries (250 mL)
1/4 cup fresh raspberries (50 mL)
1/4 cup fresh blueberries (50 mL)
1 kiwi
Pineapple Glaze:
1/2 cup SPLENDA® Granular (125 mL)
1/2 tsp Thickening Agent, page 109 (2 mL)
1/2 cup unsweetened pineapple juice (125 mL)
2 tbsp lemon juice (25 mL)
Crust: In medium bowl, combine almonds, SPLENDA® Granular and soy or spelt flour. Stir in butter. Beat egg white with fork until frothy; stir in almond extract. Stir egg white mixture into crust mixture. Place dough ball on 12-inch (30 cm) pizza pan. Use small rolling pin or small cylindrical object (such as baking powder container) to roll dough to fit inside edges of pan. Bake in 325°F (160°C) oven 20 to 25 minutes or until golden.
Filling: In food processor with sharp blade or in blender, process cream cheese until smooth. Add sour cream, SPLENDA® Granular and vanilla extract; process. Spread smoothly over crust.
Topping: Arrange strawberries, raspberries, blueberries and kiwi on cream cheese filling. Spread glaze over fruit, using pastry brush where necessary. Pineapple Glaze must cover entire fruit pizza.
Pineapple Glaze: In small saucepan, place SPLENDA® Granular and Thickening Agent, page 109. Gradually stir in pineapple juice and lemon juice. Bring to boil. Sieve. Thin glaze with some water, if too thick.
Nutritional Analysis: 16 servings, 1 serving:
156.4 calories; 4.7 g protein; 12.3 g fat; 6.3 g carbs