This is a delicious and versatile lunch or light dinner. I actually made it using cooked chicken breast instead of the turkey and dried cranberries instead of the cherries and it was fantastic.
1/4 cup slivered almonds 1/4 cup plain soy yogurt 3 tablespoons low-fat mayonnaise 1 teaspoon bottled ground fresh ginger (such as Spice World, the stuff in the jar that you keep in the fridge, not ground ginger--SEE NOTE) 1/8 teaspoon crushed red pepper flakes (I omitted due to personal preference) 3/4 cup thinly sliced celery (I chopped it) 1/4 cup chopped red onions (I omitted... raw onions don't like me) 1/4 cup dried cherries 1/4 cup golden raisins 8 ounces roast cooked turkey breast, chopped 4 pita breads, cut in half (6 inch)
Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside. Combine yogurt, mayonnaise, ginger and crushed red pepper in a medium bowl. Add almonds, celery and next four ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
NOTE: I couldn't find ginger in a jar at my tiny grocery store, so I just threw in some ground ginger. I bet it would be even better as written.
Adapted from a recipe by LonghornMama on Recipezaar
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