Fruit Custard Pizza Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Small curd cream style cottage cheese1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), softened
 All purpose flour1 Cup (16 tbs)
 Quick-cooking rolled oats1⁄2 Cup (8 tbs)
 Finely shredded lemon peel1 Teaspoon
 Salt1⁄4 Teaspoon
 Low calorie vanilla pudding mix1 1⁄16 Ounce (1/2 Of A 2 1/8-Ounce Package ,1 Envelope)
 Skim milk2 Cup (32 tbs)
 Low calorie apricot jam1⁄2 Cup (8 tbs)
 Banana1 , sliced
 Orange1 Small, peeled and sectioned
 Canned pineapple slices8 1⁄4 Ounce, drained (1 Can)
 Canned peach slices8 3⁄4 Ounce, drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 2187 Calories from Fat 534

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 33.6 g168.2%

Trans Fat 0.2 g

Cholesterol 147.8 mg

Sodium 1181.1 mg49.2%

Total Carbohydrates 371 g123.7%

Dietary Fiber 25.4 g101.8%

Sugars 191.2 g

Protein 55 g109.3%

Vitamin A 80.7% Vitamin C 206.4%

Calcium 79.2% Iron 49.9%

*Based on a 2000 Calorie diet

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.
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