Fruity Thai Pita Pockets INGREDIENTS: • 1 15-oz can Tropical Fruit Salad in 100% Juice • 4 whole-grain pita pocket breads • 4 cups fresh spinach, torn • ¼ cup fresh cilantro (optional) DIRECTIONS: 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 and tuck sliver inside at the bottom. 6. Fill each pita pocket with the fruit-spinach mixture. 7. Wrap individually in plastic wrap and refrigerate. Will keep well overnight. Bored with the same old sandwich at lunch? Liven up packed lunches with this Thai-influenced pita pocket: a surprising blend of fruits, spinach and peanut sauce tucked in a very portable pita pocket. Preparation time: 15 minutes Serves: 4 Time-saving idea: Purchase pre-opened pita pockets. Spread • 3 tbsp reserved juice from Tropical Fruit Salad • 1/2 cup natural peanut butter, crunchy/chunky • 3 tbsp fat-free cream cheese • 1 tbsp low-sodium soy sauce Recipe Submitted by Produce For Better Health Foundation United States Department of Agriculture April 2013 Center for Nutrition Policy and Promotion |