PESTO PARTY PIZZAS4 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
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