Tag Archives: pizza

Fruit Pizza

Fruit Pizza is one of my favorite desserts!

It’s a wonderful dessert during springtime or any other special time of year, say like the upcoming holidays!  🙂

On this particular Fruit Pizza I used fresh strawberries, bananas, and kiwi but you can use your favorite fruits.

 

fruit pizza

FRUIT PIZZA

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
½ tsp. vanilla
4 cups assorted cut-up fruit (kiwi, bananas, strawberries, blueberries, drained canned mandarin oranges)
1/2 cup apricot preserves*
1Tbsp. water

HEAT oven to 375°F.

LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely.  (I used my Pampered Chef baking stone for bars and my cookie crust got a little crisp. If you don’t have a stone you can use any 9×13 baking pan similar to this.)

Using a handmixer, beat the cream cheese, sugar and vanilla with mixer until well blended.  Spread over crust.

TOP with the fresh sliced fruit.  Mix preserves and water; brush or spoon over fruit.  Cover and refrigerate  overnight.  (*I usually use Smucker’s Sugar Free Apricot Preserves.)

TIP-How to quickly soften cream cheese:  Place completely unwrapped package of cream cheese on microwaveable plate.   Microwave on HIGH for 10 to 15 sec. or until slightly softened.

 

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Cheesy Sausage Egg Muffins ~ Bake and Take

eggmuffin

There are several versions of the Low Carb Sausage Egg Muffin out there.  I came across this recipe a few years ago and have continued to use it when I have a desire for an easy take-along breakfast.

Cheesy Sausage Egg Muffins (Low Carb)

6 Tbs crushed pork skins (Lowery’s)
1/2 cup chopped veggies of your choice
6 oz sausage or bacon, cooked and crumbled
5 eggs, beaten and seasoned with salt and pepper
4 oz shredded cheddar cheese

Using a 6 cup muffin pan, place about 1 tablespoon of crushed pork skins in the bottom of each muffin cup.  Next, place meat and veggies on top of the pork skins.  Pour the beaten eggs over the pork skins, meat, and veggies layers, enough to fill the cup.  Top with shredded cheese.  Bake at 350º for 20-25 minutes or until the muffins have puffed up and look set (done).

Sorry there’s no specific measurements.  I usually just guesstimate on the amounts.  That means the muffins are usually different, but always good.  There’s so many possibilities.

One of my favorites combinations is pizza toppings where I use pepperoni, mushrooms, peppers and onions.   Another possibility is a savory cheesy chicken and broccoli muffin.

After baking, I let them cool, then bag them up by twos.  That gives me three days of a ready-made low carb breakfast that I can take along to work with me to have with my coffee.

Happy Low Carbing!

Nutritional info per My Fitness Pal: Per muffin, 2 carbs, 20.8 fat, 20.7 protein, 282 cal
(Info based on using 6 oz breakfast sausage)

For more low carb recipes, go here.