3 large whole-wheat pita bread rounds
1/4 cup acceptable margarine, melted
1/4 cup minced fresh parsley
3/4 tsp. crushed, dried sweet basil
2 green onion, finely chopped
3 tbs. grated Parmesan cheese

Preheat oven to 350 F.

Separate each pita bread into 2 round single layers. Set aside.

In a small bowl, combine margarine, parsley, sweet basil and green onions. Mix well.

Brush mixture evenly over the 6 rounds of bread.

Sprinkle cheese evenly over open pita rounds. Cut each into 6 wedges. Bake on ungreased cookie sheet 12 minutes or until crisp.
Serve warm.
Serves 18: 2 wedges per serving

Store any leftovers in an airtight container.

Serve these bread wedges with salads or soups.

Nutritional Analysis
67 Calories
2 gm Protein
8 gm Carbohydrate
1 mg Cholesterol
126 mg Sodium
3 gm Total Fat
1 gm Saturated Fat
1 gm Polyunsaturated Fat
1 gm Monounsaturated Fat

Recipe from American Heart Assoc. Cookbook, 5th Edition
Recipe submitted by Ethel Burdine

(Viveca's note: I would save calories and fat by substituting Fleischman's Fat Free Squeeze margerine for any of these recipes calling for "acceptable margarine.")