Join “Jayni’s Kitchen” this week for “Kid Food.” Host Jayni Carey, right, and Denise DeTommaso, a registered dietitian at Lawrence Memorial Hospital, will prepare recipes that are child-pleasers, including the dish below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Fruit Pizza

1/2 roll sugar cookie dough

2 cups frozen low-fat whipped topping, thawed

1 8-ounce carton low-fat fruit yogurt (flavor of choice)

1 11-ounce can mandarin oranges, drained

1 cup fresh strawberries, sliced

1 to 2 kiwi fruit, peeled and sliced

1 banana, sliced (or other fruits in season)

1/2 cup fruit glaze

Roll half the cookie dough out to fit a 10-inch tart pan (with removable sides). Bake at 350 degrees for 8 to 10 minutes, until golden brown. Cool; then remove the tart pan ring.

Combine the whipped topping and yogurt. Spread the mixture evenly over the crust. Arrange fruit on top to cover the yogurt mixture. Warm 1/2 cup of fruit glaze (with 1 tablespoon of water to thin it) in the microwave for about 30 seconds. Brush the glaze over the fruit. Chill the fruit pizza. Serves 8 to 10.

Recipes by registered dietitian Denise DeTommaso and her daughter, Alexandria Vetter.