SUN-DRIED TOMATO & ARTICHOKE PIZZAS
Source of Recipe
The Complete Diabetes Prevention Plan
Recipe Introduction
24 Servings; 1 Point per servings
(makes 24 appetizers)
List of Ingredients
- 4 whole-wheat or oat-bran pita pockets (6-inch rounds)
- 1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
- 1 cup chopped canned or marinated artichoke hearts, well drained
- 1 cup shredded reduced-fat mozzarella cheese
Recipe
Arrange the pitas on a large baking sheet and scatter
a quarter of the sun-dried tomatoes and artichoke
hearts over each one, and top with some of the cheese.
Bake for about 8 minutes, until the cheese is melted and
lightly browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving (1 appetizer):
Calories: 40, Carbohydrate: 6 g, Cholesterol: 2 mg,
Fat: 1.1 g, Saturated Fat: 0.5 g, Fiber: 1.1 g,
Protein: 2.5 g, Sodium: 82 mg, Calcium: 44 mg
Diabetic Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
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