• Servings: 4
• ½ cup fat free cream cheese
• 2 tbsp fat free ranch dressing
• ½ cup shredded carrots
• ½ cup shredded zucchini
• 2 tbsp Hormel bacon bits
• 2 pita rounds, halved

1. In a medium bowl, stir cream cheese with a spoon until soft, add ranch dressing and mix well.
2. Stir in carrots, zucchini and bacon bits.
3. Spoon about ¼ cup mixture into each pita half. Refrigerate until ready to serve.

Veggie Pickpockets (I got these recipes from my CDE - very tasty!) Calories: 133 Fat: 1 gm Carbs: 23 gm