Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 (6 ot 7 inch) whole wheat -shredded (about 2 cups)
-pocket (pita) breads 1 tb Chopped fresh mint leaves
3/4 c Lowfat plain yogurt 2 ts Chopped fresh cilantro
2 tb Light sour cream -(Chinese parsley or fresh
1 Garlic clove, minced -coriander)
1 Cucumber, peeled and

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993
posted by Perry Lowell, RECIPE_CORNER, July 1993

Nutrition Information: 1/12 of recipe

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.

Makes 2 cups of dip.

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