Saturday, January 30, 2010
*FRUIT PIZZA* (GF)
Jonathan, when he was younger, asked to have this on his birthday! Use your own fruit variations. To see a fabulous video demonstration of this recipe, visit Bowulf's Channel.
1 2/3 cups ground almonds (400 mL)
1/3 cup SPLENDA® Granular (75 mL)
2 tbsp oat, OR spelt flour (25 mL)
1 tbsp unsalted butter, melted (15 mL)
1 egg white
1/4 tsp almond extract (1 mL)
8 oz regular cream cheese, softened (250 g)
1/2 cup sour cream (125 mL)
1/4 cup SPLENDA® Granular (50 mL)
1 tsp vanilla extract (5 mL)
1 cup fresh strawberries (250 mL)
1/4 cup fresh raspberries (50 mL)
1/4 cup fresh blueberries (50 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/2 tsp Thickening Agent, OR Xanthan gum(2 mL)
1/2 cup unsweetened pineapple juice (125 mL)
2 tbsp lemon juice (25 mL)
Crust: In medium bowl, combine almonds, SPLENDA® Granular and oat or spelt flour. Stir in butter. Beat egg white with fork until frothy; stir in almond extract. Stir egg white mixture into crust mixture. Place dough ball on 12-inch (30 cm) pizza pan. Use small rolling pin or small cylindrical object (such as baking powder container) to roll dough to fit inside edges of pan. Bake in 325°F (160°C) oven 20 to 25 minutes or until golden.
Filling: In food processor with sharp blade or in blender, process cream cheese until smooth. Add sour cream, SPLENDA® Granular and vanilla extract; process. Spread smoothly over crust.
Topping: Arrange strawberries, raspberries, blueberries and kiwi on cream cheese filling. Spread glaze over fruit, using pastry brush where necessary. Pineapple Glaze must cover entire fruit pizza.
Pineapple Glaze: In small saucepan, place SPLENDA® Granular and Thickening Agent. Gradually stir in pineapple juice and lemon juice. Bring to boil. Sieve. Thin glaze with some water, if too thick.
Helpful Hint: My Thickening Agent recipe may be replaced with ThickenThin/Not Starch by Expert Foods (this product may be discontinued soon) or Xanthan gum.
Yield: 16 slices
4.7 g protein
12.3 g fat
6.3 g carbs