Image of Toasted Pita Wedges And Fruit Dip

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

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 mins
Cook Time 25 mins
Total Time 35 mins

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

Nutrition Facts
Toasted Pita Wedges and Fruit Dip USDA Recipe for Family Child Care Centers
Amount Per Serving 4 toasted pita wedges and ¼ cup fruit dip
Calories 140 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 151mg7%
Total Carbohydrates 32g11%
Dietary Fiber 5g21%
Total Sugars 3g3%
Protein 4g8%
Calcium 22mg2%
Iron 1mg6%
*
*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