Try this Creamy Italian Pita recipe, or contribute your own.
Suggest a better description1. 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. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 141 | ||
Calories from Fat: 73 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 128.1mg | 4 % | |
Potassium 128.1mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.3g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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