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

Love to snack on chips and dip? Try swapping tortillas for toasted pita wedges and dive into a cup of naturally 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
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Snack
Keyword: CACFP, Ages 3-5, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 3-5
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Snack
Conventional Meal Category: Vegetarian, Whole Grain-Rich, Plant-based
Program Meal Component: Grains, Whole Grain-Rich, Fruits
Meal Service Temperature: Hot, Cold
Cooking Method: Bake, Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 70

Ingredients

25 Servings

    Weight

    • 2 lb 6 oz Apricots, halves, canned in 100 percent fruit juice, drained
    • - - Brown sugar, packed
    • - - Ginger root, raw, grated (ginger, dry, ground)
    • - - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
    • - - Nonstick cooking spray
    • - - Cinnamon, ground

    Measure

    • 1 qt + ⅛ cup Apricots, halves, canned in 100 percent fruit juice, drained
    • 1 Tbsp + 1 tsp Brown sugar, packed
    • 2 tsp (1 tsp) Ginger root, raw, grated (ginger, dry, ground)
    • 6¼ - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
    • 1 spray Nonstick cooking spray
    • 2 tsp Cinnamon, ground

    50 Servings

      Weight

      • 4 lb 12 oz Apricots, halves, canned in 100 percent fruit juice, drained
      • - - Brown sugar, packed
      • - - Ginger root, raw, grated (ginger, dry, ground)
      • - - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
      • - - Nonstick cooking spray
      • - - Cinnamon, ground

      Measure

      • 2 qt + ¼ cup Apricots, halves, canned in 100 percent fruit juice, drained
      • 2 Tbsp + 2 tsp Brown sugar, packed
      • 1 Tbsp + 1 tsp (2 tsp) Ginger root, raw, grated (ginger, dry, ground)
      • 12½ - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
      • 2 sprays Nonstick cooking spray
      • 1 Tbsp + 1 tsp Cinnamon, ground

      -

      25 Servings

        Weight

        • 2 lb 6 oz Apricots, halves, canned in 100 percent fruit juice, drained
        • - - Brown sugar, packed
        • - - Ginger root, raw, grated (ginger, dry, ground)
        • - - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
        • - - Nonstick cooking spray
        • - - Cinnamon, ground

        Measure

        • 1 qt + ⅛ cup Apricots, halves, canned in 100 percent fruit juice, drained
        • 1 Tbsp + 1 tsp Brown sugar, packed
        • 2 tsp (1 tsp) Ginger root, raw, grated (ginger, dry, ground)
        • 6¼ - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
        • 1 spray Nonstick cooking spray
        • 2 tsp Cinnamon, ground

        50 Servings

          Weight

          • 4 lb 12 oz Apricots, halves, canned in 100 percent fruit juice, drained
          • - - Brown sugar, packed
          • - - Ginger root, raw, grated (ginger, dry, ground)
          • - - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
          • - - Nonstick cooking spray
          • - - Cinnamon, ground

          Measure

          • 2 qt + ¼ cup Apricots, halves, canned in 100 percent fruit juice, drained
          • 2 Tbsp + 2 tsp Brown sugar, packed
          • 1 Tbsp + 1 tsp (2 tsp) Ginger root, raw, grated (ginger, dry, ground)
          • 12½ - Pita, rounds, whole-wheat (at least 56 g or 2 oz)
          • 2 sprays Nonstick cooking spray
          • 1 Tbsp + 1 tsp Cinnamon, ground

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • Preheat oven to 400 °F.
          • In a large nonstick pot, combine apricots, brown sugar, and ginger.
          • Cook on medium-high heat for 10 minutes or until it comes to a boil. Reduce heat to medium and simmer for 25–30 minutes, until apricot reduces. Heat to 140 °F for at least 15 seconds.
            For 25 servings, reduce to 3 cups 2 Tbsp.
            For 50 servings, reduce to 1 qt + 2¼ cups.
          • Cut each whole pita into 8 wedges. Cut each half pita into 4 wedges.
          • Spray pita wedges with nonstick cooking spray and sprinkle with cinnamon.
          • Place on ungreased sheet pan (18" x 26" x 1").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Lightly toast in the oven for 5 minutes.
          • Remove pita wedges from the oven.
          • Serve ⅛ cup (#30 scoop) fruit dip and 2 toasted pita wedges. Serve immediately, or keep warm at 140 °F or higher.

          Notes

          • 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.”
          • Cut whole pita into 8 wedges.
          • 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.

          Nutrition

          Serving: 2toasted pita wedges and ⅛ cup fruit dip | Calories: 70 | Total Carbohydrate: 16g | Protein: 2g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 76mg | Dietary Fiber: 2g | Total Sugars: 1g | Calcium: 11mg | Iron: 1mg