Fruit Custard Pizza
|Small curd cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Quick-cooking rolled oats||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Low calorie vanilla pudding mix||1 1⁄16 Ounce (1/2 Of A 2 1/8-Ounce Package ,1 Envelope)|
|Skim milk||2 Cup (32 tbs)|
|Low calorie apricot jam||1⁄2 Cup (8 tbs)|
|Banana||1 , sliced|
|Orange||1 Small, peeled and sectioned|
|Canned pineapple slices||8 1⁄4 Ounce, drained (1 Can)|
|Canned peach slices||8 3⁄4 Ounce, drained (1 Can)|
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.
Bake in a 400Â° 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.