| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Diabetic, Main dish, Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil; |
| 1/2 |
c |
Onion; diced |
| 1/2 |
c |
Mushrooms; |
|
|
(chanterelles, crepes, or |
|
|
(shiitake or cultivated ) |
| 1 |
|
6" whole-wheat pita bread; |
| 2 |
|
Plum Tomatoes, fresh thinly sliced |
| 8 |
sm |
Basil leaves; small fresh |
| 2 |
ts |
Fresh oregano; chopped OR |
| 1/2 |
ts |
Crushed dried basil; |
| 1 |
oz |
Fresh low-fat goat cheese; crumbled |
| 1/2 |
c |
Zucchini; thinly sliced |
| 3 |
tb |
Parmesan Cheese |
INSTRUCTIONS
MUSHROOM PITA PIZZA
ZUCCHINI VARITION
Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.
NOTE: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).
Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66;
PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg;
Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt
Brought to you and yours via Nancy O'brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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