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    You are in: Home / Recipes / Peanut-Raspberry Pita Recipe
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    Peanut-Raspberry Pita

    Peanut-Raspberry Pita. Photo by White Rose Child

    1/1 Photo of Peanut-Raspberry Pita

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    White Rose Child's Note:

    This is a terrific variation on a PB&J sandwich- or pitawich!- when you have fresh raspberries...

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    Serves: 1


    pitawic ...

    Units: US | Metric


    1. 1
      Spread the peanut butter, fairly thickly, on 1 half of the inside of the pita.
    2. 2
      In a bowl, mash the raspberries into jam. You can add some honey at this point if you like. Spread the berry mush over the peanut butter.
    3. 3
      Thinly slice the banana so it's layered evenly on top of the "jam". Fold the plain pita half over the filling and eat like a taco!

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    Ratings & Reviews:

    • on March 31, 2011


    • on September 03, 2008


      My son is peanut allergic so I will be subbing Soy Nut Butter but I KNOW he will LOVE LOVE LOVE this! He's such a "P" B& J kid!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2008


      OMG, I am SO glad you posted this recipe - I'd have never thought of it on my own. The smooshed up raspberries add a wonderful brightness that makes this sandwich so special. I used frozen raspberries and a whole wheat pita. Thank you for a new favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Peanut-Raspberry Pita

    Serving Size: 1 (138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 275.0
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 238.6 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 5.5 g
    Sugars 11.1 g
    Protein 9.2 g

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