Receta Cucumber Dip With Pita Crisps
Raciónes: 2
Ingredientes
- 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
- 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.
Languages
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% |