Fruit Pizza Tart

  • Yield: 16 servings


2 1/2cups cake flour
2tablespoons baking powder
1/4teaspoon salt
1 1/4cups confectioners' sugar
2teaspoons vanilla extract
2/3cup low fat ricotta cheese
1/4cup margarine
1-- egg white
2tablespoons skim milk
4ounces light cream cheese
1/2cup low fat ricotta cheese
1teaspoon vanilla extract
1/4cup sugar
1cup orange juice
1/3cup sugar
2tablespoons cornstarch
3-- kiwis
1cup mandarin oranges, well drained
1/2-- bag frozen blueberries OR 8 fresh
1/2-- bag frozen strawberries OR 8 resh (nectarines or peaches may also be used)


  1. Mix all dry ingredients for crust in a food processor.  Add the remaining crust ingredients.  Pulse on and off just until the dough is mixed and forms a ball.  Shape into ball, cover with plastic wrap and refrigerator for at least 2 hours.  Spread in bottom of large aluminum pizza pan.  Bake at 375F for 10 to 12 minutes until golden and done.  Mix together topping ingredients until very smooth and spread over medium heat, stirring to avoid lumps, until thickened.  Cool.  Slice and arrange garnish on pizza and topping.  Pour the cooled glaze on top of fruit.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).


Nutritional Info *per serving

  • Calories 225
  • Fat 5g
  • Cholesterol 5mg
  • Sodium 234mg