Cinnamon Pita Crisps With Peanut Honey Dip Recipes
CINNAMON PITA CRISPS WITH PEANUT HONEY DIP
A delicious dip that has a big yum factor! Quick and easy too! Kids and adults will enjoy this one. Made for the RSC contest, Jan. 2009!
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- To make pita crisps:.
- Preheat oven to 350*F.
- Cut pita breads in half with a pizza cutter, then into wedges.
- Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil).
- Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
- Peanut Honey Dip:.
- While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired).
- Gently fold in whipped topping(or whipped cream).
- Serve with the pita crisps and enjoy!
Nutrition Facts : Calories 260.2, Fat 13.6, SaturatedFat 3.8, Cholesterol 9.1, Sodium 236.8, Carbohydrate 28.4, Fiber 2.2, Sugar 13.9, Protein 8.9
CINNAMON-SUGAR PITA CHIPS
These are so easy to make and addictive to eat! They are a hit with all my friends, some of whom just eat them without any dip. They are great on their own or with dessert hummus. Try them with my recipe for Pumpkin Pie Dessert Hummus; you won't be disappointed.
Provided by Adam Mattessich
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet.
- Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool.
- Serve immediately or store in an airtight container after cooling.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 18.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 170.4 mg, Sugar 0.8 g
YOGURT HONEY DIP
I made this for a Christmas/Hanukkah party. It's the most simple thing you can make and it takes almost no time to prepare. The measurements of the nutmeg and cinnamon have now been changed to a lesser amount. For those who would like to add more (or even less) can still do so. I should mention, because I haven't before, that this dip goes well with any fruit platter or salad, or on top of a fruit cereal. Or you can use it with any other fruit based dish.
Provided by Studentchef
Categories Low Protein
Time 12h10m
Yield 2 cups, 15 serving(s)
Number Of Ingredients 4
Steps:
- Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth), and put it over a bowl.
- Pour all of the yogurt into the strainer. Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt.
- Put it in the fridge, and let it sit for 12-24 hours. Depending on how quickly the liquid drains (the liquid is called whey) it might be as short as 12 hours or as long as 24. For me it took about 14 hours.
- Put the yogurt in a smaller bowl or container. It should have the texture of cream cheese. Add the honey, cinnamon and nutmeg. Mix well.
Nutrition Facts : Calories 27.8, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 7.8, Carbohydrate 5.5, Fiber 0.1, Sugar 5.4, Protein 0.6
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