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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
leaf lettuce
6 slices tomato


  1. 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.
  2. Line each pita bread half with lettuce and add tomato slice.
  3. 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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