Image of Toasted Pita Wedges and Fruit Dip

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

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
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

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

Nutrition Facts
Toasted Pita Wedges and Fruit Dip USDA Recipe for Family Child Care Center
Amount Per Serving 2 toasted pita wedges and ⅛ cup fruit dip
Calories 70
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 76mg3%
Total Carbohydrates 16g5%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 2g4%
Calcium 11mg1%
Iron 1mg6%
*
*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