• 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)
  1. Preheat a toaster oven or regular oven to 350°F.
  2. 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.
  3. Meanwhile, combine the yogurt and the honey in a small bowl.
  4. 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