1 cup plain nonfat yogurt
1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon mustard
1 cup chopped bell pepper (about 1 medium)
2 (6-inch) pita breads, cut into halves
1/3 pound thinly sliced lean roast beef
1 cup alfalfa sprouts
Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts.
Yield: 4 servings
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