The latest thing in kids’ end of the season sports’ celebrations is the “dessert banquet.”

These really don’t make sense to me as they usually occur between six and seven in the evening… at precisely the time that you would be eating supper. I’m not sure who has time to get home from work, prepare a meal, eat and get to these special events by six in the evening, but I don’t. So instead of feeding my family a balanced evening meal, I watch as they devour a plate filled with fudge brownies, cupcakes, chocolate chip cookies and the ever present “Congratulations on a great season” cake.

Kids are kids. They don’t pick up one or two servings as they walk through the buffet line. They heap their paper dessert plate with all the treats that will possibly fit. And ten minutes later, they go back for seconds.

Long ago, I gave up on monitoring the kids’ intake at these occasional calorie fests. I doubt that they are permanently damaged, so I go home and make a real dinner for myself and anyone who isn’t stuffed full of sugar.

So, what do I take to these banquets? Well, my spoiled kids ALWAYS request that I make fruit pizza. Not only is it just as calorie and fat laden as the fudge brownies, it takes twice as long to prepare and costs six times as much.

But every time that I SWEAR I will never do it again, I find myself taking home an empty platter and someone has asked me for the recipe. Ahhhh… the highest form of flattery … being asked for my recipe.

My version of fruit pizza.

For crust:
1 package refrigerated sugar cookie dough

Put the cookie dough roll into the freezer for a few minutes so it’s easier to slice. Cut the cookie dough in approximately 1/8- 1/4” slices. Place slices close together (they don’t have to overlap) on 14” pizza pan which has been covered in aluminium foil. Bake at 350 degrees for 17 minutes (until golden brown). Remove from oven. Cool. Remove aluminium foil from back of big cookie and place on serving platter.

For sauce, cream together:
1 pkg (8-oz) softened cream cheese
1/3 cup sugar
1/2 tsp. vanilla

Spread evenly over crust.

The kinds and amounts of toppings are completely up to the cook’s taste. I use sliced strawberries, bananas, kiwi and pineapple. (all of them fresh) Be sure you drain your fruit very well. I usually cut it up and lay it out on paper towels to absorb some of the excess moisture.

Approximately
1 cup strawberries
1 cup bananas
1 cup kiwi slices
1 cup pineapple pieces

Arrange the fruit slices in whatever pattern you like… or none at all if you are in a big hurry. Sometimes, I overlap the fruit pieces and sometimes, I don’t.

Warm 1/2 cup orange marmalade in microwave for about 30 seconds to make it easier to spread. Glaze the fruit evenly with the marmalade. Refrigerate.

This is best if it is served relatively quickly because the crust will get soggy.