Image of Toasted Pita Wedges and Fruit Dip

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

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

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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 Homes
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