Fruity Thai Pita Pockets

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

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.

Produce for Better Health Foundation