| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Diabetic, Snacks |
3 |
Servings |
INGREDIENTS
| 3 |
sl |
Fresh bread; |
| 2 |
tb |
Catup; >OR<- |
| 2 |
tb |
Tomato paste; |
| 1 |
tb |
Green pepper; finely chopped |
| 1 |
tb |
Mushrooms; finely chopped |
|
ds |
Dried oregano; >OR<- |
|
ds |
Dried basil; |
| 1/4 |
c |
Mozzerella Cheese; |
INSTRUCTIONS
Roll bread slices flat and thin with a rolling pin or an empty quart
jar. Place on a flat pan 3" inches under the broiler; heat until
lightly toasted on one side, then remove from oven. Turn slices over
and spread untoasted sides with a layer of each of sprinkling of
cheese. Broil until cheese melts and browns slightly. To serve, cut
each pizza into quarters.
Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT
EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium
diets: Substitute tomato paste for catup.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess;R.D.,M.S. and Katharine Middleton
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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