| previous | next |
Title: Pizza Snacks
Categories: Diabetic Snack
Yield: 3 Servings
| 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; |
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.
| previous | next |