Recipe - Cucumber Dip With Pita Crisps

3 (6 ot 7 inch) whole wheat
pocket (pita) breads
Three fourths cup Lowfat plain yogurt
2 tablespoon Light sour cream
1 Garlic clove, minced
1 Cucumber, peeled and
shredded (about 2 cups)
1 tablespoon Chopped fresh mint leaves
2 teaspoon Chopped fresh cilantro
(Chinese parsley or fresh
coriander)

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini