Created By : Katie Workman
Ingredients
- 2 Cups Driscoll's Raspberries
- 6 Tablespoons softened regular or reduced fat cream cheese
- 2 Cups Driscoll's Strawberries, hulled and cut crosswise into circles
- 2 Cups Driscoll's Blueberries
- 1/4 Cup shredded sweetened coconut (optional)
- 4 whole wheat English muffins, split
Directions
-
Using the toaster or a preheated oven, toast the four English muffin halves until crunchy.
-
Meanwhile, mash the raspberries with a fork in a small bowl. Bring cream cheese to room temperature. Add cream cheese to the bowl of raspberries and mix until spread becomes consistent.
-
Evenly spread the raspberry cream cheese over the four halves. Distribute the strawberries and blueberries over the spread, and sprinkle on the coconut if desired.
Nutrition
Serving Size :
Two mini-pizzas
| Calories | 314.76 | |
|---|---|---|
| Total Fat | 11.78 g | |
| Saturated Fat | 6.50 g | |
| Cholesterol | 23.93 mg | |
| Sodium | 377.30 mg | |
| Total Carbohydrates | 46.02 g | |
| Dietary Fiber | 6.51 g | |
| Protein | 10.62 g | |