Last nights baking turned out fine. The pumpkin chocolate cake was OK if you're looking for something low fat (1 box of devil's food cake mix mixed with 1 (15oz) can pumpkin and put in a non-greased 9X13 and baked at 350° for ~30 mins. I also sprinkled a few pecans on top). It has the consistency of cake not brownies as promised and I can't really vouch for the taste because I got two bites in and realized that I still have no sense of taste. I suspect it would be greatly improved with a dollop of cool whip. But the blueberry pizza! Now that was a force to be reckoned with!
Squish a tube of sugar cookie dough into a greased pizza pan and bake at 350° for 12-15 minutes until golden:
Mix 8oz of softened cream cheese and 2 TBS sugar until smooth and add a 6 oz container of lemon yogurt. Spread within about a half inch of the edges of the crust:
Sprinkle with fresh blueberries and a bit of lemon zest and Ta Da!
It was light and delicious and made a bit hit at this morning's meeting. You can make it lower fat by using low fat/fat free cream cheese and yogurt. It would be awesome with any other fruit. I'm thinking particularly raspberries and coconut. Yum!
Well, off to curl up with the pup and watch some History. Have a great evening!