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PESTO PARTY PIZZAS
Yield: 24 appetizers
Serving Size: 1 appetizer
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print Version: http://diabeticgourmet.com/recipes/html/463.shtml
- 4 whole-wheat or oat-bran pita pockets (6 inch rounds)
- 3 to 4 tablespoons prepared pesto
- 2 medium-small plum tomatoes, thinly sliced
- 1 cup shredded reduced-fat mozzarella cheese
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and spread each
one with a quarter of the pesto. Top with a quarter of
the tomato slices, and a quarter 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:
Calories: 45; Protein: 2.7 g; Sodium: 90 mg;
Cholesterol: 3 mg; Carbohydrates: 5 g; Fat 1.8 g
Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
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