Tuna And Sprout Pockets
|Cream-style cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|Dried marjoram/Dried savory||1⁄2 Teaspoon, crushed|
|Canned water packed tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Pita bread rounds||4 Small|
|Chopped pecans||2 Tablespoon|
|Alfalfa sprouts||1 Cup (16 tbs) (Fresh)|
Stir together cottage cheese, mozzarella cheese, shredded carrot, yogurt, mayonnaise or salad dressing, and crushed marjoram or savory. Fold in the tuna. Cover and chill for several hours, if desired.
To serve, cut the pita bread rounds in half crosswise, forming 8 pockets. If desired, stir chopped pecans into the tuna mixture. Spoon about 1/4 cup tuna mixture into each pita bread pocket. Place alfalfa sprouts in each pita pocket.