Tested till perfect Cheesy Pita Pockets

Cheesy Pita Pockets

This lunch, a combination of carbohydrates (from the whole grain pita) and protein (from the cheese) will help you store energy to use later in the day, thereby dispelling that late-afternoon urge to doze.

By Donna Paris

Source: © CanadianLiving.com

Recipe2 out of 5 based on 3 ratings.
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  • Portion size 2

Ingredients

  • 1/3 cup 1/3cuplight cream cheese, softened
  • 1/4 cup 1/4cupshredded old Cheddar cheese
  • 1 1carrotcarrots, shredded
  • 1/4 tsp 1/4tsppepper
  • 1 1whole wheat pita breadwhole wheat pita breads
  • 1/4 1/4large cucumbercucumbers, sliced
  • 1/2 cup 1/2cupalfalfa sprouts or radish sprouts or onion sprouts
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Preparation

In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.

Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts. (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.)

Additional information :

Tip: Spread some hummus or homemade baba ghanoush on the pitas before the cheese mixture. Or substitute 1/2 cup (125 mL) shredded turkey or chicken leftovers for the cheese.

Nutritional Information Per serving: about

cal 355 pro 14g total fat 15g sat. fat 8g
carb 42g fibre 6g chol 46mg sodium 617mg

% RDI:

calcium 12 iron 171 vit A 19% vit C 13
folate 10
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