Complete this light lunch by adding your favorite cut-up veggies or a side salad.

    Prep time: 10 minutes

    What you need:

    • 4 whole-wheat pitas
    • 1 cup fat-free plain Greek yogurt
    • 1/2 cup fresh or frozen spinach
    • 1/4 of cucumber, sliced
    • pinch of salt
    • 1/2 teaspoon black pepper

    Equipment needed:

    • Food processor or blender
    • Knife
    • Baking sheet

    What to do:

    1. Preheat oven to 400°F (204°C).
    2. Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.
    3. Place dip into a bowl and refrigerate until chips are done.
    4. Cut pitas into 8 wedges.
    5. Arrange pita wedges on a baking sheet in a single layer.
    6. Spray with cooking spray and sprinkle lightly with garlic powder.
    7. Bake for 5 minutes or until light golden brown and crispy.
    8. Use the pita wedges to scoop up the yogurt dip!

    Nutritional analysis (per serving):

    • 210 calories
    • 12g protein
    • 1.5g fat
    • 0g sat. fat
    • 38g carbohydrate
    • 5g fiber
    • 0mg cholesterol
    • 410mg sodium
    • 4g sugars

    Serves: 4

    Serving size: 8 chips and 1/2 cup dip

    Note: Nutritional analysis may vary depending on ingredient brands used.

Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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