Italian pita crisps
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Yield: 32 appetizers (8 servings)
Source: "The New Family Cookbook for People with Diabetes"
INGREDIENTS
- 2 pitas each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie
sheets with nonstick pan spray. Cut each pita into
8 wedges split each wedge to separate the halves.
Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita
sections sprinkle with basil and cheese.
Bake 8 to 10 minutes or until lightly browned and crisp.
Serve hot or cool and store in an airtight container.
Nutritional Information Per Serving (4 crisps):
Calories: 59Fat: 2 gCholesterol: 0 mgSodium: 88 mgCarbohydrate: 8 gDietary Fiber: 0 gSugars: 0 gProtein: 2 g Diabetic Exchanges: 1/2 Starch1/2 Fat
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