PESTO PARTY PIZZAS

Yield: 24 appetizers
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
- 4 whole-wheat or oat-bran pita pockets (6 inch rounds)
- 3 to 4 tablespoons prepared pesto
- 2 medium-small plum tomatoes, thinly sliced
- 1 cup shredded reduced-fat mozzarella cheese

DIRECTIONS
Preheat oven to 400 degrees F.

Arrange the pitas on a large baking sheet and spread each
one with a quarter of the pesto. Top with a quarter of the
tomato slices, and a quarter of the cheese.

Bake for about 8 minutes, until the cheese is melted and
lightly browned. Cut each pizza into 6 wedges and serve hot.

Nutritional Information Per Serving (per appetizer):
Calories: 45, Carbohydrate: 5 g, Cholesterol: 3 mg,
Fat: 1.8 g, Saturated Fat: 0.7 g, Fiber: 0.8 g, Protein: 2.7 g,
Sodium: 90 mg, Calcium: 55 mg
Diabetic Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat