This makes more than you need for the pita recipe, but it keeps for a couple of days in the refrigerator. It's tasty drizzled over sliced tomatoes, or pack it in your lunch later in the week as a dip for carrot sticks.
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice
How to Make It
Combine all ingredients in a small bowl. Cover and chill.