Ingredients

  • 1 (4-1/2 ounce) package reduced-fat refrigerator buttermilk biscuits
  • 1-1/2 tablespoon low-sodium or regular tomato sauce
  • Scant 1/2 teaspoon Italian seasoning
  • 1/2 tablespoon grated Parmesan cheese


Directions

  1. Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.
  2. In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.
  3. Open the biscuit carton and separate the biscuits. Place them on the baking sheet.
  4. With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot.
  5. Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped.

Notes:

Also: Dietary Fiber: 0 g, Sugars: 1 g


Recipe Yield: Yield: 6 servings; 1 piece per serving

Nutritional Information Per Serving:

Calories: 54
Fat: 1 grams
Sodium: 191 milligrams
Cholesterol: 1 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Diabetic Exchanges

1/2 Starch



Book Title: The Diabetes Snack, Munch, Nibble, Nosh Book

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