SUMMERTIME FEELS like Christmas to my taste buds because most of my favorite fruits are in season. That's a gift because I get to treat my sweet tooth without going overboard on fat and calories.
I created these fruit-salad pitas as an afternoon snack. These pitas help curb my cravings between lunch and dinner. They help me feel full longer because they're packed with fiber.
This recipe tastes like a dessert, but it could also be part of a healthy breakfast. It also serves as an easy and healthy snack that kids would like.
If you don't see your favorite fruits included in this recipe, you can make substitutions. But steer clear of fruits that contain lots of juice - such as watermelon - which would make these stuffed pitas too messy to eat.
Also, almost any fruity yogurt would work well here, so you can experiment with different flavors to find the taste that you like best.
One of my fruit salad pitas contains 184 calories and no fat.
KATHY'S FRUIT SALAD PITAS
2 whole-wheat pita breads cut in half
(4 pita pockets)
1/2 cup fresh blueberries
1/2 cup fresh banana slices
1/2 cup fresh strawberry slices
1/2 cup grapes
1/2 cup fresh peaches, diced
2 (6-ounce) containers fat-free blueberry yogurt
In a medium bowl, combine blueberries, peaches, bananas, grapes and strawberries. Gently fold in the blueberry yogurt and toss to coat all of the fruit.
Using a spoon, put a heaping half-cup of the fruit-yogurt mixture into each pita pocket. Serve immediately.
Per serving (1 stuffed pita pocket): 184 calories, no fat, 40 grams carbs, 5.5 fiber grams, 6 protein grams, 2 mg cholesterol. *
Do you have a favorite food or popular recipe that you'd like to see made healthier? Send your recipes, along with a daytime phone number, to Kathy
Manweiler at firstname.lastname@example.org, or mail to: Don't Say Diet, Box 780865, Wichita, KS 67278.