Serves:  5 dozen

 

¼ cup water	1/3 cup fat free mayonnaise
1 9 oz. package frozen	1 tbsp. lemon juice
artichoke hearts	8 small pita pockets
1 cup thinly sliced celery	Grated fat free Parmesan
2 green onions, sliced	cheese (optional)
1 cup nonfat cottage cheese

Preheat oven to 400ºF. Combine artichokes, water and celery in a small saucepan and simmer, covered, for 15 minutes. Drain well. Combine artichoke mixture and onions and chop finely in a food processor. Scrape this into a large bowl. Puree the cottage cheese in the processor and add the pureed cottage cheese, mayonnaise and lemon juice to the artichoke mixture. Split pitas in half and spread with 3 tablespoons artichoke mixture (on rough side of pita), sprinkle on cheese (if desired), and cut into 4 wedges. Arrange on baking sheets and bake in a preheated oven for 10 to 15 minutes or until heated through and the edges are brown. Serve immediately.