Mini Berry Pita Pizzas
- 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
10 minutes | 6 | snacking | kid favorites
Split 1 pita pocket in half and cut out 12 small stars with 3 to 5 cm star cookie cutter. Toast star cutouts until lightly browned. Set aside.
Puree 100 gram 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.