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pita toast with labneh & pomegranate

by Jackie Newgent  |  December 1, 2017  |  2 Comments

Pita Toast with Labneh and Pomegranate

I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result!

You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it!

Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas wreath-like flair. One of these pita toasts makes a satisfying sweet-n-salty snack; two makes a delightful meal!  Enjoy it for breakfast on a Meatless Monday or #ToastTuesday. Or make it your go-to snack throughout the winter season. Hint: I love having one as a nourishing post-workout snack!

Pita Toast with Labneh and Pomegranate

pita toast with labneh & pomegranate

Pita Toast with Labneh and Pomegranate

Yield: 2 servings

Serving size: 1 pita toast



  • 1 cup plain organic fat-free Greek yogurt*
  • 1/4 teaspoon sea salt
  • 1 large whole grain pita
  • 4 teaspoons extra-virgin olive oil (divided)
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup fresh pomegranate arils
  • 14 small fresh mint leaves



  1. In a small bowl, stir together the yogurt and salt. Line a fine mesh strainer (sieve) with cheesecloth or a triple layer of unbleached paper towels, add the yogurt, fold cheesecloth or paper towels over the yogurt, and let strain while resting over a bowl to collect liquid in the refrigerator for about 8 hours (or overnight).
  2. Preheat the oven to 350°F. Spit open the pita into 2 rounds. Using 2 teaspoons of the olive oil, brush both sides of each pita round to coat. Place on a baking sheet. Bake until brown and crisp, about 15 minutes. Set aside on a rack to cool. (Note: If desired, make in advance and, when cool, store in a sealed container at room temperature.)
  3. In a small bowl, stir together the strained yogurt (labneh), pepper, and remaining 2 teaspoons olive oil until creamy.
  4. Spread the labneh mixture onto the pita toasts. Sprinkle with the pomegranate arils and mint, and serve.

Per serving: 250 calories, 10g total fat, 1.5g saturated fat, 0g trans fat, 5mg cholesterol, 500mg sodium, 25g total carbohydrate, 3g dietary fiber, 8g total sugars includes 0g added sugars, 15g protein

*If you don’t need to watch calories closely, choose a 100% grassfed organic whole milk yogurt for more nutrient richness, including omega 3s!


The “Before” Version

inspired by California Avocado Toast with Fried Egg

Per serving: 260 calories, 17g total fat, 3g saturated fat, 0g trans fat, 185mg cholesterol, 490mg sodium, 19g total carbohydrate, 6g dietary fiber, 3g total sugars includes 0g added sugars, 10g protein


Tasteover Tips

  • Toast doesn’t need to be made from sliced bread; mix things up, such as using pita
  • Think beyond eggs; labneh makes a versatile high-quality protein pick, too
  • Add seasonal color pop if using labneh, like pomegranate arils during the holiday season

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  1. Jackie this sounds delicious! I saw the link in a Men’s Health article about protein ideas. I’m going to try it. Hope you’re doing well!