
Ingredients
1 can tropical fruit salad in 100% juice (15 ounces)
4 whole-grain pita pockets
4 cups fresh spinach (torn)
1/4 cup fresh cilantro (optional)
3 tablespoons reserved juice from tropical fruit salad
1/2 cup natural peanut butter
crunchy or chunky
3 tablespoons fat-free cream cheese
1 tablespoon low-sodium soy sauce
Steps
In a colander over a bowl, drain fruit salad well; reserve 3 tablespoons juice.
In a small bowl, whisk together reserved juice, peanut butter, cream cheese, and soy sauce.
Place drained fruit, spinach, and cilantro (if desired) in a bowl; mix gently.
Add sauce and toss.
Slice a small portion off each pita. Tuck the slice inside the bottom of the pita.
Fill each pita pocket with the fruit-spinach mixture.
Wrap individually in plastic wrap and refrigerate. Will keep well overnight.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 370 |
Total Fat | 17 g |
Saturated Fat | 2 g |
Cholesterol | 0 mg |
Sodium | 550 mg |
Carbohydrates | 42 g |
Dietary Fiber | 6 g |
Total Sugars | 13 g |
Added Sugars included | 1 g |
Protein | 13 g |
Vitamin D | 0 mcg |
Calcium | 80 mg |
Iron | 3 mg |
Potassium | 597 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Fruity Thai Pita Pockets. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.