1/4 cup granulated sugar
4 teaspoons cornstarch
1/2 cup water
2 cups mixed fresh berries, such as blueberries, raspberries, and/or blackberries
1 teaspoon butter
1 teaspoon finely shredded orange peel
4 ounces reduced-fat cream cheese (Neufchatel), softened
2 tablespoons orange marmalade
2 teaspoons granulated sugar
1/4 teaspoon ground cardamom
2 pita bread rounds, split
2 tablespoons butter, melted
Powdered sugar (optional)
1. For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 1/2 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of the berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.
2. In a medium bowl combine cream cheese and orange marmalade; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and the cardamom.
3. Toast the split pita rounds. Brush pita rounds with the 2 tablespoons melted butter; sprinkle with the sugar-cardamom mixture. Spread cream cheese mixture over split pita rounds. Spread berry topping over cream cheese mixture. Top with the remaining 1/2 cup berries. If desired, sprinkle with powdered sugar.