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Ингредиенты
- 3 x (6 ot 7 inch) whole wheat pocket (pita) breads
- 3/4 c. Lowfat plain yogurt
- 2 Tbsp. Light lowfat sour cream
- 1 x Garlic clove, chopped
- 1 x Cucumber, peeled and shredded (about 2 c.)
- 1 Tbsp. Minced fresh mint leaves
- 2 tsp Minced fresh cilantro (Chinese parsley or possibly fresh coriander)
Инструкции
- Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds. Cut each round into eighths to make 48 triangles. Place rough side up on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 min or possibly till crisp. Cold completely.
- Meanwhile, in small bowl combine all other ingredients and mix well.
- Serve with pita crisps.
- Makes 2 c. of dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 2 servings | |
| Calories 98 | |
| Calories from Fat 39 | 40% |
| Total Fat 4.45g | 6% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 72mg | 3% |
| Potassium 345mg | 10% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.52g | 5% |
| Protein 5.79g | 9% |
