Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly. (p237) >From THE STANFORD UNIVERSITY HEALTHY HEART COOKBOOK, by Helen Cassidy Page and John Speer Schroeder (Chronicle, 1997). >Edited by Pat Hanneman 3/98 Recipe by: HEALTHY HEART COOKBOOK, by Stanford University Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 47 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 18.1mg||6 %|
|Sodium 475.8mg||16 %|
|Potassium 101.3mg||3 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 30.8g|
|Protein 12.1g||17 %|
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Calories per serving: 227
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