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1/4 cup + 3 tablespoon sugar
2 teaspoons corn starch
1 tablespoon lemon juice
1/4 teaspoons vanilla extract
1 cup whole grain bisquick
3/4 cup nonfat cream cheese
1/4 cup warm water
1/2 cup calcium fortified orange juice
2 cups diced fresh fruit (strawberries, kiwis, oranges, bananas, blueberries, raspberries, peaches, apricots, pears). Do not use canned or frozen fruit as it will make the crust soggy.
1 tablespoon canola oil
Turn oven on to 425 degrees. Wash hands.
Over medium high heat, combine 1/4 cup sugar, salt, corn starch, and orange juice in saucepan.
Bring to a boil, stirring continuously.
Let boil for 1 minute, then remove from heat and let cool.
In medium bowl, mix bisquick and water.
Lightly coat pizza pan with oil.
Press bisquick mixture onto oiled pizza pan until even thickness throughout.
Bake crust for 10 to 12 minutes or until light brown.
In small bowl mix cream cheese, vanilla, and 3 tablespoons sugar, set aside.
Wash fruit and pat dry. Dice into bite size pieces and toss with lemon juice.
Spread cream cheese mixture onto cooled crust.
Place diced fruit on top.
Spoon cooled glaze over fruit.
Place in refrigerator for 20 minutes until glaze is set.
Cut and serve.
Refrigerate leftovers for up to 4 days.
Includes whole grains
Includes fruits and vegetables
A good source of calcium
Low in saturated fat
A good breakfast option