Prepared by Rachelle Lemon, Eastern Illinois University Graduate Student

Recipe from Light and Tasty



1 sheet

Refrigerated pie pastry

1 cup


1 pkg

(0.8 oz) sugar-free cook-and-serve vanilla pudding mix

1 pkg

(0.3 oz) sugar-free lemon gelatin

1 pkg

(8 oz) fat-free cream cheese, cubed

2 tbsp

Sugar (equivalent in sugar substitute)

1/2 cup

Reduced-fat whipped topping

1 1/2 cups

Quatered fresh strawberries

1 1/2 cups

Sliced halved peeled kiwifruit

1 can

(8 oz) unsweetened pineapple chunks, drained


1. On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-inch pizza pan; prick with a fork. Bake at 450 for 6-8 minutes or until golden brown. Cool on a wire rack.

2. In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.

3. In a small mixing bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 inch of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.

Let the kids arrange the fruit on top of the "pizza." This will get them involved and encourage them to eat healthy!





Nutrient Information



8 g

Total Fat

2.5 g

Saturated Fat

30 g


8 g


60 mg

Vitamin C

164 mg


2.5 g




Total Preparation Time : 15 to 30 minutes

Course: Dessert

Breakfast & Brunch

Actual Cooking Time: less than 15 minutes

Number of Servings: 8

Origin: American

Special Features: Kids Love It

Kids Can Help Make It

Make Ahead


Nutrition Content: Good Source of Calcium