• 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
  1. 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.
  2. 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.
  3. 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.
Calories 169.45
Total Fat 5.38 g
Saturated Fat 2.72 g
Cholesterol 15.31 mg
Sodium 307.52 mg
Total Carbohydrates 26.75 g
Dietary Fiber 4.17 g
Protein 6.02 g