Beef coleslaw pitas (Diabetic cooking)

Dill pickles give these a bit of tang. Good and crunchy. Fill pita halves just before serving.

- 6 oz. deli roast beef slices, rolled and thinly sliced
- 2 tablespoons finely chopped red onion
- ¼ cup finely diced dill pickle
- 3 cups finely shredded cabbage
- ½ cup grated carrot

Dressing

- ¼ cup  non-fat plain yogurt
- ¼ cup non-fat salad dressing
- 1 teaspoon creamed horseradish
- Pinch of sugar
- Pinch of salt
- 1 tablespoon chopped fresh parsley

- 2 pita breads, cut in half

Toss first 5 ingredients in medium bowl

Dressing : Combine first 6 ingredients in a small bowl. Toss with cabbage mixture.

Makes 4 cups coleslaw.
Fill pita halves with 1 cup filling each. Makes 4 pita halves.

Nutrition information : 1 pita half : 203 calories; 2.8 gr total fat (0.9 gr sat., 28.3 mg cholesterol); 505 mg sodium; 17 gr protein; 26 gr carbohydrate; 2 gr dietary fiber.

BON APPETIT