Cucumber Ring with Chicken Filling
INGREDIENTS:
3 (6 ot 7 inch) whole wheat -shredded (about 2 cups)
-pocket (pita) breads 1 tb Chopped fresh mint leaves
3/4 c Lowfat plain yogurt 2 ts Chopped fresh cilantro
2 tb Light sour cream -(Chinese parsley or fresh
1 Garlic clove, minced -coriander)
1 Cucumber, peeled and
3 (6 ot 7 inch) whole wheat -shredded (about 2 cups)
-pocket (pita) breads 1 tb Chopped fresh mint leaves
3/4 c Lowfat plain yogurt 2 ts Chopped fresh cilantro
2 tb Light sour cream -(Chinese parsley or fresh
1 Garlic clove, minced -coriander)
1 Cucumber, peeled and
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993
Nutrition Information: 1/12 of recipe
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 minutes or until crisp. Cool completely.
Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps.
Makes 2 cups of dip.
Nutrition Information: 1/12 of recipe
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 minutes or until crisp. Cool completely.
Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps.
Makes 2 cups of dip.