Cheesy Pita Pockets



1/3 cup (75 mL) Light cream cheese, softened
1/4 cup (50 mL) Shredded old Cheddar cheese
1 Carrot, shredded
1/4 tsp (1 mL) Pepper
1 Whole wheat Pita breads
Quarter Large cucumber, sliced
1/2 cup (125 mL) Alfalfa sprouts, radish sprouts or onion sprouts

1. In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
2. Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts. (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.)
3. TIP: Spread some hummus or homemade baba ghanoush on the pitas before the cheese mixture. Or substitute 1/2 cup (125 mL) shredded turkey or chicken leftovers for the cheese.



Two servings

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