Fruit pizza calls for refrigerated crescent rolls, low

Are you ready for a unique twist on pizza? Today's fruit pizza is sweet, light and refreshing. This dessert is usually made with a crust of shortbread or sugar cookie dough, then it's topped with creamy sauce and fresh fruit. Our version, however, has some delicious and healthful surprises.

By using a refrigerated tube of reduced-fat crescent rolls instead of sugar cookie dough, we reduce the calories by more than half. Plus, the crust will have 90% less sugar and 75% less fat.

Start by unrolling the dough and spreading it on a 9-by-13-inch pan. Then bake. After the crust cools, cover it with our creamy sauce made from fat-free Greek yogurt, Greek whipped cream cheese and a sugar-free powdered drink mix.

Greek cream cheese is strained Greek yogurt. It's high in protein and a bit tangy compared with regular cream cheese, but it has half the fat. If you can't find it in the store, look for another Mediterranean yogurt product called Labneh, which is also thick and high in protein.

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Now the fun part! Decorate your pizza with lots of fresh fruit arranged in a colorful pattern. We used strawberries, blueberries and kiwi. If you have kids, they may have fun creating a design or a face on the pizza.

This delicious dessert provides lots of nutrients and phytochemicals. Plants — just like humans — have an immune system, and phytochemicals protect them from bacteria, fungi and other harmful influences.

Our fruit pizza is perfect for parties or gatherings. Whether it has been decorated by grown-ups or kids, this eye-catching dessert will bring lots of smiles and requests for second helpings.

Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today's recipe, email [email protected].

Makes: 12 servings / Prep time: 30 minutes / Total time: 45 minutes

Vegetable oil cooking spray

1 package (8 ounces) reduced-fat crescent rolls

1 package (8 ounces) Greek whipped cream cheese spread

⅓ cup plain 0% fat Greek yogurt

1 packet (30 grams) no-sugar-added raspberry lemonade drink mix

¾ cup blueberries

¾ cup kiwi, peeled and sliced

¾ cup strawberries, hulled and sliced

Preheat the oven to 375 degrees. Spray a 13-by-9-inch baking pan with cooking spray and unroll the crescent dough to fill the bottom of the pan.

Bake for 9 to 12 minutes or until golden brown. Remove from oven and allow the crust to cool completely.

In a medium bowl using an electric mixer, cream together Greek whipped yogurt cream cheese, Greek yogurt and drink mix.

Spread the cream cheese mixture over the cooled crust and top with blueberries, kiwi and strawberries. Slice and serve.

From Henry Ford LiveWell.

122 calories (31% from fat), 4 grams fat (2 grams sat. fat), 15 grams carbohydrates, 5 grams protein, 211 mg sodium, 7 mg cholesterol, 16 mg calcium, 1 gram fiber. Food exchanges: ½ fruit, 1/2 carbohydrate, 1 fat.