Eating Disorder Pro

This recipe serves: 8

Preparation time: 30 minutes

Ingredients

4 whole wheat pita pockets, cut in half

½ cup fat-free ricotta cheese

2 teaspoon grated lemon peel

2 peaches or nectarines, thinly sliced (fresh or canned, packed in their own juice)

6 pineapple rings (fresh or canned packed in their own juices), grilled

¼ cup cherries or dried cranberries

1 cup red and green seedless grapes, halved

2 tablespoon raw sugar (optional)

¼ teaspoon ground cinnamon

Preparation Instructions

1. Lightly toast the pita pockets on the grill. Remove the pockets and place on a cookie sheet.

2. Lightly grill the fresh or canned fruits. Remove and store on a plate.

3. In a small bowl mix the ricotta cheese and lemon peel. Spread ricotta over the crust and arrange the grilled fruit on top. Top with dried cranberries.

4. In a cup mix the cinnamon and sugar, and if desired, sprinkle pizza with cinnamon sugar mixture.

5. Return the cookie sheet to the grill and warm until the fruit is hot to the touch. Makes 8 servings. Wrap leftovers for a fantastic addition to any breakfast or snack.

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© 2008, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2008, Dr J Renae Norton. http://www.eatingdisorderpro.com’