Created By: Katie Workman
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Prep Time:
10 minutes -
Cook Time:
4 to 5 minutes -
Serves:
4 -
Perfect For:
Description
Author of The Mom 100 Cookbook transforms this appetizer favorite into a breakfast treat by simply brushing whole wheat pitas with melted butter, sprinkling with cinnamon and sugar then baking until crisp. She suggests topping with a colorful assortment of Driscoll's berries and a dollop of yogurt. A sweet wake-up call for those sleepy school mornings.
- 1 Tbsp. melted butter
- 2 Teaspoons sugar
- 1/2 Tsp. ground cinnamon
- 1/2 Cup plain yogurt (preferably Greek)
- 1 Tbsp. honey
- 2 Cups assorted Driscoll's Berries, such as blueberries, raspberries, blackberries, and sliced strawberries
- 4 whole wheat pita breads
- Maple syrup for drizzling (optional)
- Sweetened shredded coconut for sprinkling (optional)
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Preheat a toaster oven or regular oven to 350°F.
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Place the pitas on a baking sheet and brush the pita breads lightly with the melted butter. Evenly sprinkle the sugar and cinnamon over the pitas. Cut each pita into 6 wedges and bake pita triangles 4 to 5 minutes, or until lightly toasted.
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Meanwhile, combine the yogurt and the honey in a small bowl.
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Divide pita wedges between 4 plates. Distribute about ½ cup berries over each plate. Use a small spoon to dollop small amounts of the sweetened yogurt over the top of the "nachos". Drizzle with maple syrup and/or sprinkle with the shredded coconut if desired.
| Calories | 276.46 | |
|---|---|---|
| Total Fat | 4.75 g | |
| Saturated Fat | 2.28 g | |
| Cholesterol | 7.50 mg | |
| Sodium | 352.27 mg | |
| Total Carbohydrates | 53.66 g | |
| Dietary Fiber | 7.50 g | |
| Protein | 9.75 g | |