Fruity Peanut Butter Pitas Recipe

Fruity Peanut Butter Pitas Recipe photo by Taste of Home

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“My kids ask for these pita sandwiches all the time,” notes Kim Holmes of Emerald Park, Saskatchewan. “They haven’t noticed that as good as they taste, they’re also good for them, too.”

This recipe is:

Quick

Diabetic Friendly

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Fruity Peanut Butter Pitas Recipe

Prep/Total Time: 5 min.

Yield: 2 Servings

5 5

Ingredients

1/4 cup peanut butter
1/8 teaspoon each ground allspice, cinnamon and nutmeg
2 whole wheat pita pocket halves
1/2 medium apple, thinly sliced
1/2 medium firm banana, sliced

Directions

In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices. Yield: 2 servings.

Nutritional Facts 1 filled pita half equals 324 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 320 mg sodium, 36 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.

Originally published as Fruity Peanut Butter Pitas in Simple & Delicious September/October 2006, p26

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.