Pizza Snacksdiabetic, snacks 3 slice fresh bread 2 tablespoon catup; >or<- 2 tablespoon tomato paste 1 tablespoon green pepper; finely chopped 1 tablespoon mushrooms; finely chopped 1 dash dried oregano; >or<- 1 dash dried basil 1/4 cup 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. |
