Diabetic Recipe Of the Week: Parmesan Pesto Pita Wedges

Makes: 16 triangles
Serving Size: 6 triangles
Ingredients
1/4 cup prepared pesto sauce
6 6-inch whole-wheat pita breads, split
2 Tbsp. freshly grated real Parmesan cheese
Preparation
1. Preheat the oven to 350 degrees.
2. Spread 1 tsp. pesto sauce on the smooth outer side of each pita half. Sprinkle each with 1/2 tsp. Parmesan cheese. Cut each pita half into 8 equal wedges. Place in a single layer on large, rimmed baking sheets.
3. Bake for 8 to 10 minutes or until crisp and golden. Serve immediately, or store in an airtight container until ready to serve.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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