Weekly Test Recipes - Week 23!
I loooooove fruit pizza, but have never attempted to make it myself. After researching variations online, I decided on the following:
1 refrigerated sugar cookie dough (the kind you buy in a tube at the grocery store. Maybe taking the easy way out, but it tastes just as good in this kind of recipe and is much less work than whipping up some sugar cookie dough from scratch.)
1 recipe fruit dip (8 oz. cream cheese, 7 oz. marshmallow cream, a couple shakes ginger; mix until smooth)
assorted fruit (we like red grapes, kiwi, strawberries, blueberries, and mandarin oranges)
2 Tbsp. corn starch
1/2 c. sugar
1 c. orange juice
1 tsp. lemon juice
Spread cookie dough onto pizza pan or cookie sheet; bake according to package directions. Careful, because it's all one cookie, it might have to bake longer than called for. However, I found that if I waited until the cookie was starting to brown in the oven, it was a little over-baked. Take it out just before it starts browning. Let cool. Spread fruit dip on cooled cookie crust. There will be some leftovers. This is a good thing - it's amazing for dipping strawberries, peaches, etc. This stuff is evil. Place fruit in a lovely arrangement on top of the creamy dip (grapes sliced in half the long way, strawberries and kiwis sliced, blueberries, mandarin oranges, and blackberries, etc. can be placed on whole). For glaze: combine corn starch and sugar in sauce pan. Whisk in orange juice and lemon juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and cool, then spread over top of fruit pizza. Cut into pieces and serve. Betcha can't eat just one! EXCELLENT!