Image of Toasted Pita Wedges And Fruit Dip

Toasted Pita Wedges and Fruit Dip USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Love to snack on chips and dip? Try swapping tortillas for toasted pita wedges with this sweet and tasty fruit dip.
CACFP CREDITING INFORMATION
¼ cup fruit
1 oz eq grains
Source: Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Quantity
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Ingredients
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Quantity
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Quantity
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Quantity
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground

Quantity
 

6 Serving

  • 2 cups Apricots, halves, canned in 100 percent fruit juice, drained
  • 2 tsp Brown sugar, packed
  • 1 tsp Ginger root, fresh, grated OR ½ tsp ginger, dry, ground
  • 3 (at least 56 g or 2 oz each) - Pita rounds, whole-wheat
  • - - Nonstick cooking spray
  • 1 tsp Cinnamon, ground
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • In a small nonstick pot, combine apricots, brown sugar, and ginger.
  • Cook on medium-high heat for 5 minutes or until it comes to a boil. Reduce heat to medium and simmer for 10–15 minutes, until apricot reduces to 1½ cups. Heat to 140 °F for at least 15 seconds.
  • Cut each whole pita round into 8 wedges.
  • Spray pita wedges with nonstick cooking spray and sprinkle with cinnamon.
  • Place on ungreased baking sheet. Lightly toast in the oven for 5 minutes.
  • Remove pita wedges from the oven.
  • Serve ¼ cup fruit dip and 4 wedges. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Toasted Pita Wedges and Fruit Dip USDA Recipe for Family Child Care Homes
Amount Per Serving
 
4 toasted pita wedges and ¼ cup fruit dip
Calories
140
Total Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
151
mg
7
%
Total Carbohydrate
 
32
g
11
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
3
g
3
%
Protein
 
4
g
8
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
• Contains wheat (pita rounds). Pita rounds can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
• Sesame can appear as an ingredient in foods where it might not be expected (pita rounds) and may be included in ingredient statements as “spice” or “flavoring.”
• Fruit dip can be served cold, keep cold at 40 °F or lower.
• The symbol indicates the recipe is whole grain-rich.
• Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume