1/4 cup nonfat ricotta cheese
2 sundried tomatoes (jarred in olive oil), diced
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
4 fresh basil leaves, sliced
1 thomas multigrain pita
1/2 cup newman's own marinara pasta sauce
Directions:
Combine cheese, tomatoes, olive oil, garlic and basil. Stuff this into the pocket of the pita and warm under the broiler or in a toaster oven until the pita is golden and the cheese is bubbly. Serve with the marinara sauce for dipping.
Serves 1
Nutritional Info: Per Serving
| CALORIES | 433 CAL |
| FAT | 18.6 G |
| SATURATED FAT | 2.6 G |
| CHOLESTEROL | 10 MG |
| SODIUM | 937.8 MG |
| CARBOHYDRATES | 53.9 G |
| TOTAL SUGARS | 2.6 G |
| DIETARY FIBER | 7.2 G |
| PROTEIN | 13.8 G |
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