1. Preheat oven to 425 degrees F. In nonstick 12-inch skillet over medium-high heat, melt light corn-oil spread. Add mushrooms and garlic and cook until mushrooms are golden brown. 2. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to boiling. Place steamer basket in skillet; add broccoli. Reduce heat to low; cover and steam until tender, about 8 minutes. 3. Remove broccoli; add to mushrooms with 1/4 teaspoon salt and toss well to mix. 4. In small bowl, mix ricotta, basil, and 1/4 teaspoon salt. 5. Spoon broccoli mixture over each pita half. Spoon ricotta mixture in dollops on top. Drizzle pizza with tomato sauce. Bake 8 to 10 minutes until heated through. Each serving: About 320 calories, 17 g protein, 49 g carbohydrate, 7 g total fat (3 g saturated), 13 mg cholesterol, 805 mg sodium. Copyright ? 1995 The Hearst Corporation; all rights reserved Notes: This main dish uses packaged, ready-to-cook broccoli flowerets, mushrooms, tomato sauce, and toasted pitas. Its lightened up with skim-milk ricotta. Serve it with a mixed green salad tossed with Buttermilk Chive Dressing, see recipe. Work Time: 20 minutes; Total Time: 30 minutes. Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.7mg||4 %|
|Sodium 90.4mg||3 %|
|Potassium 509.7mg||13 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.6g|
|Protein 8.8g||13 %|
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Calories per serving: 103
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