Vegetable and bean pita's
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fat-Free Cream Cheese |
| ½ | cup | Nonfat Plain Yogurt |
| ½ | cup | Reduced-Fat Shredded Cheddar Cheese |
| 2 | tablespoons | Balsamic or red wine vinegar |
| 1 | tablespoon | Dried dill weed |
| 2 | Cans (15 Oz Each )Red Kidney Beans; drained and | |
| Insed | ||
| 1 | cup | Broccoli Florets And Stems; Chopped |
| ½ | cup | Sliced green onions; with tops |
| ¾ | cup | Sliced mushrooms |
| Salt and pepper to taste | ||
| 6 | Whole-wheat pita breads; halved | |
Directions
Preheat the oven to 325°. In a 1½-quart casserole, beat cream cheese and yogurt until smooth. Mix in cheddar cheese, vinegar and dill weed. Mix in beans broccoli, green onions, and mushrooms. Season to taste with salt and pepper. Bake, covered, 20 to 30 ins, until hot. Spoon bean mixture into pita halves.
Per serving: 316 cal, 24g pro, 51g car, 2g fat, 6% cal from fat, 15 mg chol, 1,337 mg sod, 18g fiber
Posted to Digest eat-lf.v096.n157 Date: Tue, 17 Sep 1996 19:41:52 -0600 From: "Robin Goldberg Isaacs" <isaacs@...> NOTES : Source: csms020@...
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