• 1 can Pillsbury crescent rolls
• 1 cup cottage cheese, drained
• 3.5 oz marzipan, also called almond paste (usually comes in a 7 oz tube)
• 2 oranges
• 1-2 bananas
• 1 large box fresh strawberries
• 1 flat can pineapple tidbits, drained
• 1 box fresh raspberries or blueberries (optional)
• 1 cup apricot preserves

Preheat oven to 375 degrees F.

Open the tube of crescent rolls and arrange the flat triangles on a pizza pan or on a flat cookie sheet if you don’t have a round pizza pan.  Work with your fingers to spread the dough around to fill the round pizza pan, or press the holes together if you are making a rectangle on a flat cookie sheet.  Bake the crust 8 minutes at 375 degrees.

While the crust is baking, cut the almond paste into small pieces so it is easier to blend.  Drain the cottage cheese in a colander and press down on top of the cheese with paper towels to absorb most of the liquid and moisture.  With a mix master, blend the almond paste and cottage cheese on high speeds until grainy and well-blended.

Spread the filling over the hot crust, using a spatula and holding the baking pan steady with a hot pad or oven mit.  Peel oranges and banana, slice fruit and arrange to cover almond cheese filling.  Heat apricot preserves in microwave for 1 minute and use a pastry brush to seal the fruit with the hot preserves.  This adds a nice orange gleam to the fruit and prevents the fruit from browning.  Cover lightly with plastic wrap and refrigerate about 3 hours.  Slice and serve.  Best served the day it is made, but can be refrigerated overnight for breakfast.

Serves 8.