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
- 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
Fat: 1.8 grams
Sodium: 90 miligrams
Cholesterol: 3 miligrams
Protein: 2.7 grams
Carbohydrates: 5 grams
Diabetic Exchanges
1/3 Starch, 1/6 Medium-Fat Meat
Source: The Complete Diabetes Prevention Plan