Low Fat Blueberry Tortilla Pizza 4 Points Recipes

BLUEBERRY PIZZA

Steps:

• In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
• Add in the butter; stir until well blended.
• Spread mixture into a 12-inch pizza pan.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Place pizza pan on a wire rack to let crust cool.
• In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
• Gradually add the powdered sugar and beat until smooth.
• Fold in the Cool Whip.
• Spread mixture over cooled crust.
• Add 2 cups blueberries to a saucepan; mash.
• Stir in 2/3 cups sugar.
• Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
• In a small bowl, add the cornstarch and water; whisk to blend.
• Add cornstarch mixture to the blueberry mixture.
• Bring back to a boil and boil 1 minute.
• Cool.
• Spread cooled blueberry mixture over cream cheese mixture.
• Top with remaining blueberries.

LOW-FAT FRUIT PIZZA

Steps:

• Preheat over to 350°F
• Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.).
• Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely.
• Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust.
• Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.

LOW FAT PEPPERONI PIZZA ON A FLAT OUT

Steps:

• Lightly spray the tortilla with Pam.
• Toast the tortilla in a 400 degre oven for 5-7 minutes.
• Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
• Sprinkle with 2 Tbl low-fat mozarella.
• Bake for 7-10 minutes.
• Sprinkle with parmesan cheese, slice and serve!

BLUEBERRY PIZZA

Steps:

• FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
• Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
• Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
• Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
• Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
• Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
• FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
• Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
• Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
• Cut the pizza into wedges & serve warm.

LOW FAT BREAKFAST PIZZA (WW)

Steps:

• Mix together potatoes and onions in small bowl.
• Lightly spray 10-inch nonstick skillet with cooking spray and add potato-onion mixture. Flatten mixture with spatula and cook until lightly browned on bottom, 7 to 9 minutes. Flip and cook other side.
• Mix tomato paste and water with whisk or fork in small bowl. Spread evenly over potatoes. Sprinkle oregano over tomato mixture.
• Pour egg substitute evenly over surface and cover skillet. Cook 4 minutes.
• Sprinkle mozzarella and bacon bits evenly over surface. Cover and cook 1 minute.
• Remove from heat. Slide potatoes onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.