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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Raspberry Cream Pizza Recipe

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This recipe for Raspberry Cream Pizza is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (8oz) Pillsbury refrigerated crescent rolls
1 (8 oz) pkg fat-free cream cheese
1 1/2 tsp. almond extract
1/4 c. Splenda
1 (4 serv) pkg sugar-free vanilla cook and serve pudding mix
1 (4 serv) pkg sugar-free raspberry gelatin
1 c. water
1 1/2 c. frozen unsweetened red raspberries
3/4 c. plain fat-free yogurt
1/3 c. Nonfat dry milk powder
3/4 c. Cool Whip Free
2 Tbsp slivered almonds
Directions:
Directions:
Preheat oven to 425º In a rimmed 9" X 13" baking sheet sprayed with cooking spray, pat crescent rolls to form a crust, being sure to seal perforations. Bake for 5 to 7 min. or until light golden brown. Place baking sheet on a wire rack and allow to cool completely. In a medium bowl stir cream cheese with a spoon until soft. Stir in 1 tsp. almond extract, and 2 tsp. Splenda. Spread mixture evenly over cooled crust. Refrigerate while preparing topping. In a medium saucepan, combine dry pudding mix, dry gelatin, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Gently stir in raspberries. Place pan on wire rack and let set for 5 min. Meanwhile in a medium bowl combine yogurt and dry milk powder. Add remaining 1/2 tsp. almond extract and remaining 2 Tbsp. Splenda. Mix gently to combine. Stir in Cool Whip Free. Fond in raspberry mixture. Evenly spread mixture over cream cheese mixture. Sprinkle almonds evenly over top. Refrigerate at least 1 hr.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
181 calories

 

 

 

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