Kid's Recipes
Tuna and Cheese Pita Pockets
| ¾ cup (40g) | iceberg lettuce, chopped |
| ¼ cup (30g) | grated low-fat tasty cheese |
| ¼ cup (30g) | carrot, grated |
| ¼ cup (30g) | dried cranberries |
| 95g can | tuna, drained, flaked |
| 1½ tablespoons | low-fat mayonnaise |
| 1 | wholemeal pita bread |
- Combine the lettuce, cheese, carrot, dried cranberries, tuna and mayonnaise in a medium bowl.
- Cut the pita bread in half, carefully open the pocket and spoon the mixture in.
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
