Image of Toasted Pita Wedges and Fruit Dip

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

Age Group: Ages 3-5
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
⅛ cup fruit
½ oz eq grains
Source
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Snack_Menu_Planner-Family_Recipes_Ages3-5/usdacacfp_snack-recipe_family_Toasted_Pita_Wedges_and_Fruit_Dip_ages3-5.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Quantity
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Ingredients
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Quantity
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Quantity
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Quantity
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ tsp Cinnamon, ground

Quantity
 

  • 1 cup Apricots, halves, canned in 100 percent fruit juice, drained
  • 1 tsp Brown sugar, packed
  • ½ tsp Ginger root, fresh, grated OR ¼ tsp ginger,dry, ground
  • 1½ Pita rounds, whole-wheat (at least 56 g or 2 oz each)
  • - - Nonstick cooking spray
  • ½ 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 8–10 minutes, until apricot reduces to ¾ cup. Heat to 140 °F for at least 15 seconds.
  • Cut each whole pita round into 8 wedges. Cut each half pita round into 4 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 ⅛ cup (2 Tbsp) fruit dip with 2 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 Centers
Amount Per Serving
 
2 toasted pita wedges and ⅛ cup fruit dip
Calories
70
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
76
mg
3
%
Total Carbohydrate
 
16
g
5
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
1
g
1
%
Protein
 
2
g
4
%
Calcium
 
11
mg
1
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
CACFP CREDITING INFORMATION :
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