Summer Dessert Pizza
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cold unsalted butter/Margarine||3 Tablespoon, cut into small pieces|
|Skim milk||3 Tablespoon|
|Reduced-fat cream cheese||4 Ounce (At Room Temperature)|
|Confectioners sugar||3 Tablespoon|
|Low fat vanilla yogurt cheese||1 Cup (16 tbs)|
|Sliced strawberries||2 Cup (32 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Kiwifruit||1 , halved lengthwise and thinly sliced|
|Currant jelly||1 Tablespoon|
To make the crust: Line a baking sheet with foil and coat with no-stick spray.
In a large bowl or food processor, combine the flour and sugar.
Add the butter or margarine and blend with a pastry blender or process just until the mixture resembles fine meal.
In a small bowl, whisk together the egg yolk and milk.
While stirring constantly or with the motor of the food processor running, pour in the milk mixture in a steady stream and stir or process for 45 seconds, or until the dough barely comes together.
Transfer the dough to a flat surface and pat into a flattened disk.
Place between 2 sheets of wax paper and roll out to a 10" circle.
Remove the top sheet and invert the dough onto the prepared baking sheet.
Remove the remaining sheet of wax paper and cover with plastic wrap.
Refrigerate for 30 minutes.
Preheat the oven to 350°F.
Bake the dough for 15 minutes, or until just golden.
Transfer the crust, on the foil, to a wire rack to cool completely.
Remove the foil.
To make the topping: In a small bowl, combine the cream cheese and confectioners' sugar.
Stir in the yogurt cheese and vanilla until smooth.
Spread the topping over the cooled crust, leaving a 1 /4" border.
Deco-ratively arrange the strawberries, blueberries, and kiwifruit over the filling.
Place the jelly in a microwave-safe custard cup.
Microwave on high power for 30 seconds, or until melted.
Brush over the fruit.