Mediterranean Pita Melts

Mediterranean Pita Melts

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From: Diabetic Living Magazine

Feta cheese, cucumber, and mint add new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or ½ teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • ½ recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

Preparation

  • Prep

  • Ready In

  1. In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.
  2. Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm.
  3. Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.

Nutrition information

  • Serving size: ½ a pita and 4 meatballs
  • Per serving: 266 calories; 7 g fat(3 g sat); 4 g fiber; 26 g carbohydrates; 26 g protein; 52 mg cholesterol; 596 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch

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