- 6 tablespoons reduced fat creamy-style peanut butter
- 3 ounces 1/3 less fat cream cheese
- 1/4 cup SPLENDA® Brown Sugar Blend
- 2 tablespoons fat free plain yogurt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped, roasted peanuts
- 4 teaspoons mini semi-sweet chocolate chips
- 1/4 cup raisins
- 4 small (4 inch) pita breads, halved
- 1 large banana, thinly sliced
- 1 tablespoon margarine, melted
- Mix peanut butter, cream cheese, SPLENDA(R) Brown Sugar Blend, yogurt and cinnamon, together in a medium size bowl until well blended.
- Stir in the chopped peanuts, chocolate chips and raisins.
- Spread the peanut butter mixture inside the pita pockets. Add the banana and brush the outside of the pockets with the melted margarine.
- Cook 2 minutes per side in a large skillet or griddle.