*  Exported from  MasterCook Mac  *
 
                            Cherry Cookie Pizza
 
 Recipe By     : Comstock Makin' It Easy Recipes
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Dessert/Dinner Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust: -- * see note
    1 1/3  c             reduced fat margarine -- softened
    2      whole         egg whites -- slightly beaten
    2      tbsps         skim milk
    2      tsps          pure vanilla extract
    4      c             unbleached flour
    1 1/2  c             granulated sugar
    2      tsps          baking powder
                         Topping:
   16      ozs           fat-free cream cheese -- softened
      1/4  c             powdered sugar -- sifted
   21      ozs           cherry pie filling -- chilled
 
 Preheat oven to 350. Prepare a 12 pizza pan with cooking spray and flour;
 set aside. To prepare crust, combine margarine, egg white, milk, and
 vanilla extract in a mixing bowl. In another mixing bowl, combine flour,
 granulated sugar, and baking powder. Mix wet ingredients with dry
 ingredients just until moistened. On a lightly, floured surface, roll dough
 into a 12 circle. Press into prepared pizza pan. Bake for 7 minutes or
 until golden brown. Cool. Meanwhile, to prepare topping, combine powdered
 sugar and cream cheese. Spread over cooled cookie crust to within 1/2 of
 edge. Spoon cherry pie filling over cream cheese layer.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 424 Calories; 12g Fat (23% calories from fat); 12g Protein;
 75g Carbohydrate; 6mg Cholesterol; 444mg Sodium
 
 Serving Ideas : Chill until ready to serve and then cut into wedges.
 
 NOTES : * A half of a 20 ounce package sugar cookie dough may be
 substituted. Use remainder to bake cookies. To soften cream cheese, place
 one unwrapped bar in a microwaveable bowl. Microwave on high for 30
 seconds. Add 30 seconds for each bar.
 
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