Feb 162013
 

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This delightful dessert comes from a friend, Pam, who did a stint as  sandwich shop owner in Helena, Montana.  I found the treat both colorful and tasty- and she found it in her heart to share her recipe with me.

It can be made ahead of time, portioned out in separate servings and kept in the freezer for several weeks.  Wrapped in wax paper or plastic wrap, the hardest part of saving for future use is deciding what size to make the wedges!  It is delightful served only slightly thawed, and is pretty as a picture  (depending on the fruit that you choose).  If you plan to use frozen fruit and aren’t particularly artistic, it works to add some of the fruit to the topping mixture and beat a few extra minutes to blend well.  Then top with the frozen fruit.  It may not be a pretty pinwheel, but heck, taste is what counts, yes?

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Also, it is simple to cut out some of the calories and the taste is not dramatically altered. (See notes in the ingredients.) If you don’t have fresh fruit, frozen fruit works well also.

For the crust, place the following ingredients into a mixer bowl:

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1 yellow, white or vanilla cake mix  (I like Betty Crocker, but you can use whatever is on sale.)

¼ c. brown sugar

¼ c. margarine or butter (optional!)

¼ c. water

½ c. almonds (slivered or sliced) or finely chopped walnuts or pecans (any nuts are optional)

Combine these ingredients and mix for about 2 minutes on medium speed.  Mixture will be very thick.

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While mixing the crust, top a shiny, 16 in. pizza pan with parchment paper or aluminum foil (I prefer the paper.)   If you do not have a 16 in. pan, two smaller pizza pans will work.

Preheat oven to 375 degrees.

Place batter in the middle of the pan.  Spread the mixture to the edge of the pan.  This is a bit tricky, you will need to grasp the paper and hold it opposite the direction that you are spreading.  Also, I place a rubber no slip pad underneath the pan to hold it in place. Aim to make a consistent thickness throughout the crust, going to withing ½ inch of the edge.  Don’t worry if it is not pretty, it will not show in the final product. Consistent thickness is what is important.

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Bake in the middle rack of the oven for 10 minutes, and then check for the next 2 minute intervals until light brown.  (I call this babysitting your oven)  It will take 10 – 14 minutes, depending on your oven.

Remove and allow to cool.

For the topping, place the following ingredients in your clean mixing bowl:

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2 8oz. packages of cream cheese  or Neuchâtel cheese  (I use this Philadelphia Cream Cheese)

1 c. sugar

2 t. vanilla or,      1 t. vanilla and 1 t. almond flavoring

(Note:  if you want to cut out calories, halve this part of the recipe and use the Neuchâtel cheese—it will still be very delicious!)

Cream these ingredients until very smooth.  You may add a bit of milk to thin so that it is more spreadable.

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Spread over the cooled crust.

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Next, “decorate” with fresh fruit.  My friend  used the following:

Bananas (dipped in lemon juice to prevent browning)

Fresh kiwi, peeled and sliced

Fresh pineapple, sliced in wedges

Fresh strawberries, sliced

Frozen blueberries or blackberries

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(My advice?  Use whatever you enjoy—experiment! Just make sure that you slice it thinly so that it is easily cut with a pizza cutter once frozen.)  I like to use a slicer as pictured so that you get consistently thin slices.

 

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After decorating, cover with plastic wrap and freeze.  To serve, allow to thaw for 10 minutes and wrap the leftovers (in single servings if you like) and refreeze.  Do not allow to thaw completely – the fruit will deteriorate a bit.

This is a great show stopper at any gathering!

Here is the Ziplist version:

 

Frozen Fruit Pizza

Frozen Fruit Pizza

Ingredients

  • 1 yellow, white or vanilla cake mix (I like Betty Crocker, but you can use whatever is on sale.)
  • ¼ c. brown sugar
  • ¼ c. margarine or butter (optional!)
  • ¼ c. water
  • ½ c. almonds (slivered or sliced) or finely chopped walnuts or pecans (any nuts are optional)
  • 2 8oz. packages of cream cheese or Neuchâtel cheese (I use this Philadelphia Cream Cheese)
  • 1 c. sugar
  • 2 t. vanilla or,
  • 1 t. vanilla and 1 t. almond flavoring
  • Bananas (dipped in lemon juice to prevent browning)
  • Fresh kiwi, peeled and sliced
  • Fresh pineapple, sliced in wedges
  • Fresh strawberries, sliced
  • Frozen blueberries or blackberries

Instructions

  1. [For detailed and pictured directions go to: /http://www.onlymybestrecipes.com/frozen-fruit-pizza/]
  2. Combine these ingredients and mix for about 2 minutes on medium speed. Mixture will be very thick.
  3. While mixing the crust, top a shiny, 16 in. pizza pan with parchment paper or aluminum foil (I prefer the paper.) If you do not have a 16 in. pan, two smaller pizza pans will work.
  4. Preheat oven to 375 degrees.
  5. Place batter in the middle of the pan. Spread the mixture to the edge of the pan. This is a bit tricky, you will need to grasp the paper and hold it opposite the direction that you are spreading. Also, I place a rubber no slip pad underneath the pan to hold it in place. Aim to make a consistent thickness throughout the crust, going to withing ½ inch of the edge. Don’t worry if it is not pretty, it will not show in the final product. Consistent thickness is what is important.
  6. Bake in the middle rack of the oven for 10 minutes, and then check for the next 2 minute intervals until light brown. (I call this babysitting your oven) It will take 10 - 14 minutes, depending on your oven.
  7. Remove and allow to cool.
  8. For the topping, place the cream cheese, sugar and flavoring ingredients in your clean mixing bowl.(Note: if you want to cut out calories, halve this part of the recipe and use the Neuchâtel cheese—it will still be very delicious!)
  9. Cream these ingredients until very smooth. You may add a bit of milk to thin so that it is more spreadable.
  10. Spread over the cooled crust.
  11. Next, “decorate” with fresh fruit. My friend used the following:
  12. Bananas (dipped in lemon juice to prevent browning)
  13. Fresh kiwi, peeled and sliced
  14. Fresh pineapple, sliced in wedges
  15. Fresh strawberries, sliced
  16. Frozen blueberries or blackberries
  17. My advice? Use whatever you enjoy—experiment! Just make sure that you slice it thinly so that it is easily cut with a pizza cutter once frozen.)
  18. After decorating, cover with plastic wrap and freeze.
  19. To serve, allow to thaw for 10 minutes and wrap the leftovers (in single servings if you like) and refreeze. Do not allow to thaw completely – the fruit will deteriorate a bit.
http://www.onlymybestrecipes.com/frozen-fruit-pizza/

 

  4 Responses to “Frozen Fruit Pizza”

  1. I am always invstigating online for tips that can help me. Thanks!

  2. This is such a delicious dessert. Could you use frozen pizza dough??? Would not be as sweet but still good.

    • I don’t think it would be sweet enough. YOu could use store bought cookie dough and roll it out. This recipe is so easy as it is, so I would not change it. I am, however, tempted to try different flavors of cake mixes!

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