CRUST
1 package of Pillsberry Sugar Cookie dough

TOPPING
1/2 cup soft-style light cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup fat-free ricotta cheese
3 kiwifruit, peeled and sliced
1 cup strawberries, sliced
1 nectarine, sliced
Red and Green Grapes, sliced
Blueberries, sliced

GLAZE
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup fresh orange juice

TO MAKE THE CRUST: Preheat the oven to 375 degrees. Spray a pizza pan or cookie sheet with no-stick spray; set aside. Invert the dough onto the pizza pan or cookie sheet and press to flatten. Bake about 12 minutes or until the edges begin to lightly brown. Remove the crust from the oven and cool.

TO MAKE THE TOPPING: In a small bowl, beat together the cream cheese, powdered sugar and vanilla. Then beat in the ricotta cheese. Spread the topping onto the cooked crust. Arrange the sliced fruit on top starting in the middle working your way to the edge

TO MAKE THE GLAZE: In a small saucepan, stir together the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until the mixture slightly thickens and begins to gently boil. Cook and stir for 2 minutes more. Remove from the heat and cool for 5 minutes. Using a clean pastry brush, brush the glaze over the fruit. Chill for 1 hour before serving. Makes 8 servings.