• 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  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 appetizersServing size: 1 appetizer

Nutritional Information Per Serving:

Calories: 40
Fat: 1 grams
Saturated Fat: 0.5 grams
Fiber: 1 grams
Sodium: 82 milligrams
Cholesterol: 2 milligrams
Protein: 2 grams
Carbohydrates: 6 grams

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Diabetic Exchanges

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

Book Title: The Complete Diabetes Prevention Plan