1/4 cup shredded carrot
1/4 cup chopped green pepper
1/4 cup nonfat cottage cheese
1/2 teaspoon dried dillweed
1/8 teaspoon garlic powder
1 (7-inch) pita bread round, cut in half crosswise
4 slices tomato
1/2 cup alfalfa sprouts
Combine first 7 ingredients in a small bowl, stirring well. Spoon mixture evenly into pita bread pockets. Add 2 tomato slices to each sandwich. Top each with 1/4 cup alfalfa sprouts.
Yield: 2 servings
Per serving:
| Calories | 177 | |
| Protein (gr) | 14 | |
| Carbohydrate (gr) | 18 | |
| Fiber (gr) | 3 | |
| Fat (gr) | 6 | |
| Saturated fat (gr) | 3 | |
| Cholesterol (mg) | 16 | |
| Sodium (mg) | 384 |
200 milligrams of calcium