Breakfast Pocket Pitas
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut butter
smooth |
|
| 1 | tablespoon |
raisins, seedless
dark |
|
| ¾ | tablespoon |
cream cheese
whipped |
|
| ⅛ | teaspoon |
vanilla extract
|
|
| 1/16 | teaspoons |
cinnamon
ground |
|
| 4 | each |
pita bread
halved |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut butter
smooth |
|
| 15 | ml |
raisins, seedless
dark |
|
| 11 | ml |
cream cheese
whipped |
|
| 0.6 | ml |
vanilla extract
|
|
| 0.3 | ml |
cinnamon
ground |
|
| 4 | each |
pita bread
halved |
* |
Directions
Preheat toaster to 350℉ (180℃).
In small bowl, combine all ingredients until blended.
Fill each pocket with ¼ cup of mixture. Wrap each pocket individually with foil and heat 12 to 15 minutes until hot.
