Diabetic CREAMY PESTO DIP
Yield: 6-8 servings

1 cup well-packed basil leaves
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon minced garlic
1/2 cup low-fat ricotta cheese
1/4 cup light sour cream

Put basil, pine nuts, Parmesan, olive oil, lemon juice and garlic in a food processor; process until finely chopped, scraping sides of bowl down once. Add ricotta and sour cream and process until smooth. Serve with pita or tortilla crisps, or fresh vegetables.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 72, Fat: 6 g, Carbohydrate: 2 g, Fiber: 0 g,
Protein: 3 g, Sodium: 53 mg, Cholesterol: 9 mg

Diabetic Exchanges: 1/2 Lean Meat, 1 Fat