Greek Stuffed Pitas
Spread the cucumber-yogurt sauce inside the pita first so you get a cool contrast with every bite of the spiced meatballs. Even if you're tempted to use nonfat Greek yofurt, don't. The 2% yogurt is what gives the sauce its satisfying flavor and texture. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not nearly as pretty).
Recipe by Cooking Light September 2016
Credit: Victor Protasio; Styling: Paige Hicks
413 calories; fat 12.9g; saturated fat 3.7g; mono fat 5.6g; poly fat 1.7g; protein 30g; carbohydrates 48g; fiber 8g; cholesterol 59mg; iron 4mg; sodium 783mg; calcium 90mg; sugars 7g; added sugar 1g.