|1/2 cup mayonnaise|
|2 tbsp minced green onion|
|1 tbsp white vinegar|
|1/4 tsp dried dill weed|
|1 1/2 cups 2 % cottage cheese|
|pinch salt (optional)|
|1 cup peeled, seeded and chopped cucumber|
|3 pita breads, halved|
|6 slices tomato|
- Combine mayonnaise, green onion, vinegar and dill weed; toss lightly with cottage cheese and cucumber in a medium bowl. Add salt to taste if desired.
- Line each pita bread half with lettuce and add tomato slice.
- Evenly divide the cottage cheese mixture among the pita pockets.
Makes about 6 servings of 1/2 pita each.
Per serving: 21 g carbohydrate; 11 g protein; 9 g total fat; equating to 209 calories.
This recipe is quite high in fat, with close to 40% (38.8%) of calories coming from fat. The fat content of this recipe can be substantially reduced by using light mayonnaise or light salad dressing and 1% cottage cheese. However, these light fat ingredients create a runnier filling.
For best results, prepare cottage cheese mixture just before serving. Cottage cheese mixture can also be used as a salad rather than a pita bread filling.
For a flavourful twist (and increased nutritional value), you can include a spoonful of Tabbouli Salad inside the pita pocket.
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