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Fresh Berry Pizza




Source of Recipe


Recipe Institute

Makes 8 servings





Ingredients
Ginger Cookie Crust (recipe follows)
1-1/2 cups fat-free ricotta cheese
3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 pint fresh raspberries
1/2 pint fresh blueberries





1. Prepare Ginger Cookie Crust; cool.

2. Combine cheese, sugar, lemon juice and lemon peel in medium bowl. Stir until smooth. Spread evenly over crust. Arrange raspberries and blueberries on top. Serve, or cover with plastic wrap and refrigerate up to 6 hours. Remove side of tart pan. Cut into 8 wedges. Garnish as desired.



Ginger Cookie Crust
Makes 1 (11-inch diameter) crust

Ingredients
35 vanilla wafers
20 gingersnaps
1 egg white, lightly beaten





1. Preheat oven to 375°F. Combine vanilla wafers and gingersnaps in food processor; process until coarse crumbs form. Transfer to medium bowl. Stir egg white into crumbs until evenly mixed.

2. Spray 11-inch tart pan with removable bottom with nonstick cooking spray. Press crumb mixture evenly onto bottom and up side of pan. Bake on center rack in oven 8 to 10 minutes or until firm and lightly browned. Cool in pan.