Recipe - Creamy Italian Pita

2 One half qt Ricotta cheese
12 ounce Grated parmesan cheese;
(1qt)
1 pound Finely chopped celery;
(1qt)
1 pound Tomatoes; fresh, cubed
(2One half cups)
One fourth cup Fresh chopped basil
Black pepper; to taste
Romaine; or leaf lettuce
12 Whole pita rounds; cut in
half, lightly toasted

1. 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 5oz 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