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The Recipe Instructions |
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Ingredients
1 can water-packed tuna - (9 oz), drained
1 cup chopped cucumber
1/4 cup part-skim ricotta cheese
2 tbsp reduced-fat mayonnaise
2 tbsp red wine vinegar
2 green onions, chopped
1 tbsp sweet pickle relish
2 garlic cloves, finely chopped
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 cup alfalfa sprouts
2 pita breads, halved
Directions
Combine all ingredients except sprouts and bread. Fill bread with sprouts
and tuna mixture.
This recipe yields 4 servings.
Exchanges Per Serving: 1 1/2 Starch, 2 Meat.
Nutrition Facts: Calories 209; Calories from fat 18%; Total Fat 4g;
Saturated Fat 1g; Protein 22g; Carbohydrates 22g; Cholesterol 22mg;
Sodium 752mg; Dietary Fiber 1g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 58 Calories; 3g Fat (49.6% calories
from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
355mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Tuna Salad Pita Pockets Recipe brought to you by Diet Recipes To-Go
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