Print

45
Save

0
Pinterest

5
Email

3
Facebook

5

Union Jack Fruit Pizza

Prep 30 min
Total 2 hr 30 min
Servings 20

Bring the Union Jack to the party with this delicious fruit pizza with a sugar cookie base and fresh berries. MORE+ LESS-

By Betty Crocker Kitchens

February 17, 2011

Ingredients

Crust

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup butter or margarine, softened

egg

Filling

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

Topping

cups sliced fresh strawberries

cups fresh blueberries

cup fresh raspberries

Steps

Hide Images

1

Heat oven to 350°F. Line 15x10x1-inch or 13x9-inch pan with foil. Spray bottom only of foil with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
3

Arrange fruit over cream cheese. Refrigerate at least 1 hour until chilled. To serve, cut into 5 rows by 4 rows. Cover and refrigerate any remaining fruit pizza.

Expert Tips

For added shine and sweetness to the fresh fruit, in small bowl, mix 1/2 cup orange, peach or apricot preserves and 1 tablespoon water. Microwave uncovered on High 30 seconds; stir until smooth. Brush over fresh fruit.
The British Union Flag, also known as the Union Jack, is the flag of the United Kingdom.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 6g 28% Trans Fat 1g
Cholesterol: 35mg; 11%
Sodium: 140mg; 6%
Potassium: 110mg; 3%
Total Carbohydrate: 29g; 10%
Dietary Fiber 1g 6% Sugars 19g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 20%; 20%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;