| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Low-cholest, Breads, Appetizers, Low-fat, Low-sodium |
4 |
Servings |
INGREDIENTS
| 2 |
|
Small whole-wheat pita |
|
|
Pocket breads |
| 1 1/3 |
tb |
Margarine, melted |
| 1/2 |
ts |
Dried oregano |
| 1/8 |
ts |
Dried thyme |
| 1/8 |
ts |
Garlic powder |
| 1 |
ts |
Poppy seeds |
INSTRUCTIONS
Preheat oven to 400 degrees F. Split each pita bread in half. Cut each
half into 8 triangles.
In small bowl, combine margarine, oregano, thyme, and garlic powder; brush
evenly over each pita triangle. Place onto baking sheet and sprinkle with
poppy seeds. Bake about 10 to 15 minutes, or until crisp.
APPROXIMATE NUTRIENT ANALYSIS PER SERVING:
170 calories, 6 g protein, 5 g fat, 28 grams carbohydrate, 0 mg
cholesterol, 125 mg sodium, 175 mg potassium
FOOD GROUP UNITS:
1 Grain; 1 Fat: Polyunsaturated
From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987
Posted to MM-Recipes Digest V4 #003
From: christi-ann@juno.com (Christi-Ann Turgeon)
Date: Wed, 01 Jan 1997 21:22:45 EST
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