Ingredients
- 1/2 Cup hulled and quartered Driscoll's Strawberries, plus more for decoration
- 6 Ounces low-fat cream cheese, at room temperature
- 2 Cups Driscoll's Blackberries, Blueberries and Raspberries for decoration
- 6 mini (about 4 inch diameter) pita pockets, split
Directions
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Split 1 pita pocket in half and cut out 12 small stars with 1 1/2- to 2-inch star cookie cutter. Toast star cutouts until lightly browned. Set aside.
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Puree 1/2 cup quartered strawberries and strain through a fine-mesh sieve. Discard seeds. You should have about 2 tablespoons puree. Combine puree with cream cheese in a large mixing bowl and beat with an electric mixer on high until evenly blended.
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Spread 1 tablespoon cream cheese mixture inside each of remaining 5 pita pockets and 1 tablespoon cream cheese mixture on top of each pita pocket. Top with berries and toasted stars.
Nutrition
| Calories | 169.45 | |
|---|---|---|
| Total Fat | 5.38 g | |
| Saturated Fat | 2.72 g | |
| Cholesterol | 15.31 mg | |
| Sodium | 307.52 mg | |
| Total Carbohydrates | 26.75 g | |
| Dietary Fiber | 4.17 g | |
| Protein | 6.02 g | |