| |
| INGREDIENTS |
| 1 cup |
plain nonfat yogurt |
| ½ cup |
peeled cucumber, diced |
| 1 tsp. |
dry dill weed |
| 1 tsp. |
dried mint (optional) |
| 1 cup |
halved green seedless grapes |
| ½ cup |
red bell pepper, diced |
| 1 |
stalk celery, diced |
| 3 cups |
cooked turkey, cubed |
| ⅓ cup |
reduced fat feta cheese |
| 6 |
pita breads, cut in half |
| 12 |
red leaf lettuce leaves |
|
|
|
| RECIPE |
- In a medium bowl, mix together yogurt, cucumber, dill, and mint.
- Add grapes, bell peppers, celery, turkey, and cheese.
- Cover and chill for at least 1 hour to let flavors blend.
- Line each pita half with a lettuce leaf.
- Divide turkey mixture into each pita. Serve and enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 whole stuffed pita
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
360 |
|
| Total Fat |
6 g |
|
| Sodium |
514 mg |
|
| Total Carbohydrates |
44 g |
|
| Fiber |
2 g |
|
| Protein |
31 g |
|
|
|
