Fruit Custard Pizza Recipe
Ingredients
| 1/2 cup small-curd cream-style cottage cheese | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1/2 cup quick-cooking rolled oats | ||
| Lemon peel | 1 Teaspoon, finely shredded | |
| Salt | 1/4 Teaspoon | |
| 1/2 of a 2 1/8-ounce package (1 envelope) low-calorie vanilla pudding mix | ||
| Skim milk | 2 Cup (16 tbs) | |
| 1/2 cup low-calorie apricot jam | ||
| Banana | 1 , sliced | |
| 1 small orange, peeled and sectioned | ||
| Can | 1 8 1/4 Ounce, drained | |
| Can | 1 8 3/4 Ounce, drained | |
Directions
In small mixer bowl combine cottage cheese and butter; beat till smooth and well blended.
In large bowl stir together flour, rolled oats, lemon peel, and salt.
Add cottage cheese mixture to dry ingredients; mix well.
Form into ball.
With hands, press evenly into greased 12-inch pizza pan, forming rim about 1/2 inch above edge.
Crimp edge.
Bake in a 400° oven for 15 to 20 minutes; cool.
In saucepan prepare pudding mix according to package directions, using the 2 cups skim milk.
Cover surface with clear plastic wrap; chill.
Spread in prepared crust.
Heat jam till melted.
Arrange fruit atop pudding; brush with melted jam.
Chill.
In large bowl stir together flour, rolled oats, lemon peel, and salt.
Add cottage cheese mixture to dry ingredients; mix well.
Form into ball.
With hands, press evenly into greased 12-inch pizza pan, forming rim about 1/2 inch above edge.
Crimp edge.
Bake in a 400° oven for 15 to 20 minutes; cool.
In saucepan prepare pudding mix according to package directions, using the 2 cups skim milk.
Cover surface with clear plastic wrap; chill.
Spread in prepared crust.
Heat jam till melted.
Arrange fruit atop pudding; brush with melted jam.
Chill.
Chef
