Pecan Pita Pockets Cooking Time: 15 minutes 1-1/3 cup part skim ricotta cheese 4 pita bread, white 2-1/2 tablespoons brown sugar 1 cup pecans, chopped 2 pears Preheat oven to 450°F. Blend ricotta cheese in blender until smooth. Toast pita bread in oven for 3-5 minutes until crisp. Cut pear in 1/2 inch chunks. Spread 1/3 cup ricotta cheese onto each pita and top with a 1/4 cup chopped pear. Sprinkle with brown sugar and chopped pecans. Bake in oven for 5-6 minutes. Per Serving: 542 calories, 18g protein, 27g fat, 6g saturated fat, 14g monounsaturated fat, 61g cholesterol