*This recipe is from Taste of Home's Light and Tasty magazine. I love this magazine because it lists all nutrition info. I ran the numbers through the points calculator at WW.com, so the points are accurate. I'm going to try this one...it looks delicious! Colette


Prep Time:30 min. Yield:6 slices

1/2 cup sliced onion
1/2 cup sliced fresh mushrooms
3 asparagus spears, trimmed and cut into 1-inch pieces
1 garlic clove, minced
2 tsp olive oil
4 ounces uncooked medium shrimp, peeled, deveined and halved lengthwise
1 prebaked thin Italian bread shell crust (10 ounces)
1/2 cup pizza sauce
1 cup (4 ounces) shredded low fat mozzerella cheese

In a nonstick skillet, saute vegetables and garlic in oil until almost tender. Add shrimp; cook until shrimp turns pink. Removed from heat. Place crust on baking sheet. Spread with sauce. Top with shrimp mixture. Sprinkle with cheese. Bake at 450*F for 8-10 minutes or until cheese is melted.

NUTRITION ANALYSIS

1 slice=

215 calories
7 grams fat
1 gram fiber



-- Edited by Colette at 17:02, 2006-03-08