• 4 whole wheat pitas, split into 2 halves (I bought the kangaroo brand that’s already split)
• 1 cup fat-free ricotta cheese
• 4 oz Weight Watchers 4-cheese Italian shredded cheese (mozzarella, Parmesan etc. blend)
• 1/8 C grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 C pesto

Preheat oven to 425 degrees.  Place the pita halves on a baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.

Meanwhile, combine the ricotta, cheeses, garlic, and pesto in a bowl.  Spread 1/8 of the mixture over each pita.  Bake for 6-7 minutes or until the cheese is melted.

Serves 4-8.  Each halve has approximately 181 calories…or 361 calories for one pita.