Fruit Pizza

//Fruit Pizza

This is one of my favorite summer recipes!  I make it when we go to parties or cookouts and it is always a hit!!  Pile it high with whatever fruit is in season!  Berries, kiwi, and peaches are my personal favorite!  But the options are limitless!   Let me know me know what you think if you try this one!

  • ½ c. butter
  • 1 egg beaten
  • 1/2 cup agave
  • 1 cup flour (gluten free or whole grain)
  • 1/3 cup Shaklee Instant Soy Protein Mix **
  • 1 tsp. baking powder
  • ¼ tsp. salt

CRUST DIRECTIONS:

Cream agave, butter and egg.  Add flour, protein, baking powder and salt.  Spread on a baking sheet or stone and bake at 350 degrees for 6-10 min. or until lt. brown. Cool and set aside.

**Use flour if you do not have the Protein.

FILLING:

  • 1/3 cup agave
  • ½ tsp. vanilla
  • 8 oz. cream cheese
  • 8 oz. cool whip (or 1 cup homemade whip cream; we make ours out of Organic Heavy Cream)

FILLING DIRECTIONS:

Spread on baked pastry. Top with an assortment of sliced, fresh fruit.

***The Shaklee Instant Protein is specifically designed for cooking and will not break down or change in structure.  It has 15 g protein per 2 Tbsp. I use this almost daily in whatever I am cooking. It can be put in muffins, cornbread, salad dressing, spaghetti sauce, cookies, cakes, or any other baked goods.  When I make cookies, for example, it calls for 2 cups of flour. I put close to 1 cup of flour in these.  This adds 120 g or Organic protein.  All of Shaklee’s proteins are complete, meaning, they have all 9 of the essential amino acids that your body needs every day, yet can’t produce on their own. These are the building blocks for most functions in your body.

2 Comments

  • […] Fruit Pizza […]

  • Jenni,

    This fruit pie is SO YUMMY. I am so hypoglycemic that I normally can’t eat fruit because it’s too sweet. But with the balance of the protein… I can enjoy fruit again – and have the fruit I have missed in my life back into my diet! You rock! Thank you! I can’t stop eating it. 🙂

    Vanessa Tang 13.11.2010

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