I created fruit salad pitas as an afternoon snack.

These pitas help curb my cravings between lunch and dinner and help me feel full longer because they're packed with fiber.

The dish 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 fruits that contain lots of juice - such as watermelon - will 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.

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-oz,) containers of 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.

Makes 4 servings.

Nutrition facts per serving: 184 calories, no fat, 40 g. carbohydrates, 5.5 g. fiber, 6 g. protein, 2 mg. cholesterol.