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Creamy Italian Pita



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Creamy Italian Pita

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. In the bowl of a food processor, whirl the ricotta cheese with the
Parmesan until whipped and blended.

2. Stir in the chopped celery, tomatoes, and seasoning.

3. Assemble the sandwich by lining each warmed pita pocket with lettuce
leaf and 4 oz. of filling.

Meal Planning *Per 5-oz serving (half) 284 cals, 12.8 g fat, 550 mg sodium.
*smooth cheese and crunchy vegetables in a warm pita! *Chunky Variation:
substitute cottage cheese and stir by hand.

Ingredients:

2 1/2 qt Ricotta cheese
12 oz Grated parmesan cheese;
-(1-qt)
1 lb Finely chopped celery;
-(1-qt)
1 lb Tomatoes; fresh, cubed
-(2-1/2 cups)
1/4 c Fresh chopped basil
Black pepper; to taste
Romaine; or leaf lettuce
12 Whole pita rounds; cut in
-half, lightly toasted

Serves:

24 Servings

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