| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Fruits |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Whole-wheat pastry flour |
| 3/4 |
c |
Buttermilk |
| 3 |
tb |
Sugar |
| 2 |
tb |
Finely chopped hazelnuts |
| 1 |
ts |
Finely shredded lemon peel |
| 2 |
tb |
Oil |
| 1/2 |
c |
Soft-style light cream cheese |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Fat-free ricotta cheese |
| 3 |
|
Kiwifruit; peeled and sliced |
| 1 |
c |
Strawberries; sliced |
| 1 |
|
Nectarine; sliced |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Fresh orange juice |
INSTRUCTIONS
CRUST
TOPPING
GLAZE
This version uses a combination of kiwifruit, strawberries and nectarines,
but you may want to select a different mix of fruit. Calories, fat and
cholesterol were reduced by:
* Replacing the sugar-cookie crust with a reduced-fat, high-fiber crust *
Replacing regular cream cheese in the topping with a combination of
fat-free ricotta cheese and light cream cheese * Reducing the amount of
glaze
TO MAKE THE CRUST: In a mixing bowl, stir together the flour, sugar,
hazelnuts and lemon peel. Add the buttermilk and oil. Use a fork to stir
the mixture until it begins to form a ball. Then use your hands to press
the mixture into a smooth ball; flatten to 4 inches in diameter. Wrap in
plastic wrap and refrigerate at least 30 minutes before rolling out.
Preheat the oven to 375 degrees. Spray a pizza pan or cookie sheet with
no-stick spray; set aside. Unwrap the dough and place it between two
12-inch-square pieces of wax paper. Gently roll out the dough to about
1/8-inch thickness. Remove the top piece of wax paper. Then invert the
dough onto the pizza pan or cookie sheet. Remove the remaining piece of wax
paper. Bake about 12 minutes or until the edges begin to lightly brown.
Remove the crust from the oven and cool.
TO MAKE THE TOPPING: In a small bowl, beat together the cream cheese,
powdered sugar and vanilla. Then beat in the ricotta cheese. Spread the
nectarines on top, slightly overlapping if necessary. Chill in the
refrigerator while preparing the glaze.
TO MAKE THE GLAZE: In a small saucepan, stir together the sugar and
cornstarch. Stir in the orange juice. Cook and stir over medium heat until
the mixture slightly thickens and begins to gently boil. Cook and stir for
2 minutes more. Remove from the heat and cool for 5 minutes. Using a clean
pastry brush, brush the glaze over the fruit. Chill for 1 hour before
serving.
Makes 8 servings.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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