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25 minutes
Prep: 10 minutes
Cook: 8 minutes
98 calories per serving view nutrition facts
2 servings
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| 3 | each | pita bread, whole wheat | pockets |
| 3/4 | cup | yogurt, low-fat | plain |
| 2 | tablespoons | sour cream, light | |
| 1 | each | garlic clove | minced |
| 1 | each | cucumber | peeled and shredded |
| 1 | tablespoon | mint leaves | chopped fresh |
| 2 | teaspoons | cilantro | chopped fresh |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 75mg | 3% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 8.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 8% | Vitamin C | 10% | |
| Calcium | 22% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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