PESTO PARTY PIZZAS

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

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.

Yield: 24 appetizers
Serving Size: 1 appetizer

Per serving: Calories: 45, Protein: 2.7 g, Sodium: 90 mg, Cholesterol: 3 mg, Fat: 1.8 g, Carbohydrates: 5 g,
Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat

Adapted from source: The Complete Diabetes Prevention Plan, Sandra Woodruff, Christopher Saudek