Garden pizzas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Can chick peas, drained |
| ¼ | cup | Fat free plain yogurt |
| 1 | teaspoon | Parsley flakes |
| 1 | clove | Garlic, minced |
| 6 | 6\" piat breads | |
| 2 | cups | Chopped tomatoes |
| 14 | ounces | Can artichoke hearts, drained, rinsed, chopped |
| ¼ | cup | Sliced ripe olives |
| ½ | 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., 2½ starch, ½ medium fat meat, 2 vegetable and ½ fat exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Sahw 1-95 Submitted By CAROLYN SHAW On 01-13-95