Yield: 8 Servings
|⅓ cup||Firmly packed brown sugar|
|¼ cup||All-purpose flour|
|2 tablespoons||Liquid margarine (or regular margarine; melted)|
|2 \N||Egg whites|
|½ cup||Fat-free cream cheese; softened|
|¼ cup||Powdered sugar|
|½ teaspoon||Vanilla extract|
|\N \N||Sliced fresh or forzen fruit; well drained|
From: Deborah Kirwan <dkkirwan@...> Date: Fri, 12 Jul 1996 08:27:39 -0500 Here's a dessert pizza from Mary Watson, the dietician at the Creighton Cardiac Center. Mary has wonderful recipes, and we got to sample this one yesterday at a lunch/class she had on water-soluable fibers. The crust on this pizza is chewy and nutty-tasting, and it doesn't get soggy.
Heat oven to 350 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray. Combine oats, brown sugar, flour, margarine, and egg whites, mixing until moistened. Press mixture onto bottom and up side of prepared plate. Bake 15 to 18 minutes or until light golden brown. Remove to wire rack; cool completely.
Combine cheese, powdered sugar, and extract. Spread onto oat crust; top with fruit. Refrigerate 2 hours.
This recipe can be doubled for a pizza pan.
Yield: 1 9-inch pizza, 8 slices Nutrution Information Per Serving: Calories, 140; fat, 2 grams; saturated fat, trace; cholesterol, 2 milligrams; sodium, 110 milligrams; fiber, 3 grams; water soluable fiber, 1½ grams.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .