Guilt Free Calzone from Arthur Schwartz

     In a recent newsletter the Food Maven, my longtime friend and passionate historian of food culture, Arthur Schwartz, confided that Weight Watchers had inspired him to a healthier way of eating and he'd already slimmed down three notches on his belt.

     He attached a recipe for Guilt-Free Calzone from his young chef friend Michael Glossman.

     "I am now addicted to it," Arthur wrote. "I have it for lunch a couple of times a week. It's the real Parmigiano-Reggiano (or good pecorino) -- a mere two tablespoons a portion -- that makes it taste good. Don't use substitutes, unless it's something delicious, like the grated ounce of well-aged Gouda I put in recently. I like a tablespoon or so of minced sundried tomato. One day I mixed in fresh chives. Any herb will do, really. I've tucked in sliced tomato sprinkled with oregano, for a more pizza feel. You could even add a slim slice of ham and call the calzone 8, instead of 7 Weight Watcher points.

     1/4 cup low-fat or no-fat ricotta
     1/4 cup shredded low-fat mozzarella
     2 tablespoons freshly grated Parmigiano-Reggiano or      pecorino
     1 small whole-wheat pita

     Preheat the oven to 425 degrees.

     In a small bowl, blend the first three ingredients together very well.

     Cut a 4-inch long opening into one side of the pita. Carefully open the pita pocket.

      Scooping up half the cheese mixture at a time on a spatula, tuck the filling way down into the bottom of the pita pocket. Spread it out a bit. Add the remaining filling and spread it. Lightly press the pita together.

     Place on a baking sheet and bake for 8 to 10 minutes, until the pita becomes very crisp and the cheese is melted and oozy.

      Eat immediately.


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