Ingredients

  • 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


Directions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.


Recipe Yield: Yield: 24 appetizers``Serving Size: 1 appetizer

Nutritional Information Per Serving:

Calories: 45
Fat: 1.8 grams
Sodium: 90 milligrams
Cholesterol: 3 milligrams
Protein: 2.7 grams
Carbohydrates: 5 grams

Diabetic Exchanges

1/3 Starch, 1/6 Medium-Fat Meat



Book Title: The Complete Diabetes Prevention Plan

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