Great for a party, this recipe is a trompe l'oeil. Raspberry sauce disguises itself as tomato sauce, dried strawberries as pepperoni and white chocolate plays the role of mozzarella cheese in this fruity pizza-style tart. The crust is a clever cottage cheese pastry--easy to make and low in saturated fat yet very rich and tender. Source: EatingWell Magazine, March/April 1996

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Instructions Checklist
  • To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Puree cottage cheese in a food processor. Add sugar, oil, milk and vanilla and process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured work surface and press the dough into a ball. Knead several times, but do not overwork. Dust with flour, wrap in plastic wrap and refrigerate for at least 15 minutes.

  • Meanwhile, make Raspberry Sauce and prepare toppings.

  • To assemble & bake pie: Position oven rack at the lowest level; preheat to 400 degrees F. Coat a 12-inch pizza pan or large baking sheet with cooking spray. Sprinkle with cornmeal, shaking off excess.

  • On a lightly floured work surface, roll the dough into a 12-inch circle about 1/4 inch thick. Roll the dough back over a rolling pin and transfer to the prepared pizza pan or baking sheet. Finish the edges by turning them under. To glaze the border, brush it very lightly with a little milk and sprinkle with 1/2 teaspoon of the sugar.

  • Spread the crust with Raspberry Sauce; scatter pineapple, kiwi and strawberries (or cranberries) on top. Sprinkle with 2 teaspoons sugar. Bake until the crust is golden and crisp, about 20 minutes.

  • Meanwhile, warm white chocolate in the microwave on Defrost until slightly softened but not melted, 20 to 40 seconds. Grate on a vegetable grater. (If the chocolate breaks into fine shreds, rather than large ones, continue to microwave, checking every 10 seconds.)

  • Sprinkle the grated chocolate over the hot pie; let stand until melted. Cut the pie into wedges; serve warm or at room temperature.

  • makes 8 servings.

  • per serving: 244 calories; 8 g fat (2 g sat, 4 g mono); 1 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 234 mg sodium.


Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

249 calories; total fat 8.1g 13% DV; saturated fat 1.9g; cholesterol 2mg 1% DV; sodium 239mg 10% DV; potassium 100mg 3% DV; carbohydrates 39.3g 13% DV; fiber 2.5g 10% DV; sugar 22g; protein 4.9g 10% DV; exchange other carbs 3; vitamin a iu 46IU; vitamin c 21mg; folate 6mcg; calcium 96mg; iron 1mg; magnesium 5mg; thiaminmg.