We usually have an abundance of pesto from the basil in our garden, which we use in our feta-covered mini pizzas. My family loves this dish, and we often add a little extra feta.
—NICOLE FILIZETTI STEVENS POINT, WI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
2 whole wheat English muffins, split and toasted
2 tablespoons reduced-fat cream cheese
4 teaspoons prepared pesto
1/2 cup thinly sliced red onion
1/4 cup crumbled feta cheese
1. Preheat oven to 425°. Place muffins on a baking sheet.
2. Mix cream cheese and pesto; spread over muffins. Top with onion and feta cheese. Bake until lightly browned, 6-8 minutes.
Per pizza: 136 cal., 6g fat (3g sat. fat), 11mg chol., 294mg sod., 16g carb. (4g sugars, 3g fiber), 6g pro.
Diabetic Exchanges: 1 starch, 1 fat.
TEST KITCHEN TIP
Punch up homemade pesto by adding flavorful ingredients such as fresh parsley, spinach or arugula. Or forgo the green and give sun-dried tomato or roasted red pepper pesto a try.