Recipe: Fruity Thai Pita Pockets

Servings: 4

Ingredients:

• 1 can tropical fruit salad in 100% fruit juice (15oz)

• 4 whole-grain pita pockets

• 4 cups fresh spinach (torn)

• ¼ cup fresh cilantro (optional)

For the spread:

• 3 tbsp reserved juice from tropical fruit salad

• ½ cup natural peanut butter, crunchy or chunky

• 3 tbsp fat-free cream cheese

• 1 tbsp low-sodium soy sauce

1. In a colander over a bowl, drain fruit salad well; reserve 3 tbsp juice.

2. In a small bowl, whisk together reserved juice, peanut butter, cream cheese and soy sauce.

3. Place drained fruit, spinach and cilantro (if desired) in bowl, mix gently.

4. Add sauce and toss.

5. Slice a small portion off each pita. Tuck the slice inside the bottom of the pita.

6. Fill each pita pocket with fruit-spinach mixture.

7. Wrap individually in plastic wrap and refrigerate. Will keep well overnight.

Nutrition Information Per Serving: Calories 370, Fat 17g (Saturated Fats 2g), Sodium 550g, Carbohydrates 42g, Fiber 6g, Protein 13g