Spinach & Cheese Tortilla Pizza

Note from Cheri: This recipe is reprinted with permission from Eating Well Through Cancer -- Easy Recommendations During and After Treatment by by Holly Clegg & Gerald Miletello, M.D. Here's a great snack or light lunch with ingredients kept in your pantry. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

2 large (10-inch) flour tortillas 2 tablespoons nonfat plain yogurt 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 large tomato, chopped 1/2 cup shredded reduced-fat Monterey Jack cheese 1/4 cup thinly sliced green onions

Makes 12 Slices Preheat oven to 450°F. Place the tortillas on a baking sheet coated with nonstick cooking spray. Bake for 3 minutes, or until golden brown. Remove from the oven and reduce the temperature to 350°F. Spread the yogurt evenly over the tortillas. Top with the spinach and tomato. Next, sprinkle evenly with the Monterey Jack cheese. Bake for 5 minutes more, or until the cheese is melted. Sprinkle with the green onions. Cut each tortilla into 6 slices and serve immediately. Per Slice: 64 Cal; 2 g Total Fat (1 g Sat Fat); 9 g Carb; 3 g Protein; 1 g Fiber; 3 mg Cholesterol; 108 mg Sodium Exchanges: 1/2 Starch