Garden Pizzas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
15 ounce: Can chick peas, drained
2 cup: Chopped tomatoes,
1/4 cup: Fat free plain yogurt,
14 ounce: Can artichoke hearts,
1 tsp: Parsley flakes,
-drained, rinsed, chopped
1 centiliter: Garlic, minced
1/4 cup: Sliced ripe olives,
6: 6" piat breads,
1/2 cup: Crumbled feta cheese, 4 oz.
Directions:
Heat oven to 375. In small bowl, mash beans with fork. Add yogurt,
parsley and garlic; mix well. Place pocket breads on ungreased cookie
sheet. spread ecah with about 3 tablespoons bean mixture; top with
tomatoes, artichoke hearts, olives and cheese. Bake at 375 10-15
minutes or until hot.
Per serving: 310 cal., 13g pro., 52g carb., 6g fiber, 6g fat, 17mg
chol., 760mg sod., 420mg pot., 2 1/2 starch, 1/2 medium fat meat, 2
vegetable and 1/2 fat exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Sahw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp
parsley and garlic; mix well. Place pocket breads on ungreased cookie
sheet. spread ecah with about 3 tablespoons bean mixture; top with
tomatoes, artichoke hearts, olives and cheese. Bake at 375 10-15
minutes or until hot.
Per serving: 310 cal., 13g pro., 52g carb., 6g fiber, 6g fat, 17mg
chol., 760mg sod., 420mg pot., 2 1/2 starch, 1/2 medium fat meat, 2
vegetable and 1/2 fat exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Sahw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp