Receta Cucumber Dip With Pita Crisps

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Raciónes: 2

Ingredientes

Cost per serving $0.84 view details
  • 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)

Direcciones

  1. 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.
  2. Meanwhile, in small bowl combine all other ingredients and mix well.
  3. Serve with pita crisps.
  4. 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%
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