Kids will love this simple berry-topped pita "pizza". Strawberry cream cheese provides the base and fresh berries, the toppings. Have fun and use your favorite berry combinations. If you can't find mini pita pockets, try with thin sandwich rounds.
- 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
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.
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.
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.