Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Coarsely chopped cucumber -or red pepper
1/2 c Coarsely chopped ripe plum 1/3 c Coarsely chopped red cabbage
-tomato 4 5-inch pocket pita breads
1/3 c Coarsely chopped carrot Lemon Yogurt Dressing
1/3 c Coarsely chopped sweet green -(recipe follows)

1 In small bowl, combine cucumber, tomato, carrot, pepper, and
cabbage.

2. Make 4-inch split in one side of edge of each pita bread. Spoon
1/2 C mixed vegetables into pita; repeat with remaining pitas. Serve
with Lemon Yogurt Dressing (recipe follows).

Lemon Yogurt Dressing: In small bowl, combine 3/4 C low-fat plain-
yogurt, 2/3 C part-skim ricotta cheese, 1/2 t sugar, 2 T lemon juice,
and 2 t cider vinegar. Cover and refrigerate at least 20 minutes
before serving. If desired, make candied lemon-rind garnish. In heavy
1-quart saucepan over low heat, combine 1 T sugar, 1 T coarsely
grated lemon rind, and 1 tablespoon water. Cook until sugar
dissolves, about 3 to 5 minutes. Let cool for 1 minute, then spoon
onto dressing. Makes 1/2 cup.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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