| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Artichokes, Hearts, New-acq, Quick, Stanford | 1 | Servings | |
INGREDIENTS
| 1 | oz | Lowfat mozzarella cheese |
| shredded | ||
| 1 | Pita bread | |
| Sun-dried tomatoes | ||
| rehydrated in water and | ||
| chopped | ||
| 1 | Marinated artichoke heart | |
| rinsed and drained | ||
| chopped | ||
| or sliced | ||
| Fresh basil | ||
| Red pepper, hot or mild | ||
| fresh or roasted |
INSTRUCTIONS
Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly. (p237) From THE STANFORD UNIVERSITY HEALTHY HEART COOKBOOK, by Helen Cassidy Page and John Speer Schroeder (Chronicle, 1997). >Edited by Pat Hanneman 3/98 Recipe by: HEALTHY HEART COOKBOOK, by Stanford University Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1342
Calories From Fat: 182
Total Fat: 20.8g
Cholesterol: 296mg
Sodium: 2800.7mg
Potassium: 4838.3mg
Carbohydrates: 148.6g
Fiber: 52.8g
Sugar: 7.2g
Protein: 158.6g