whole-wheat, cut in half (4 pockets)
skin on (I recommend Honeycrisp, Sonya, Fuji or Gala)
low-fat whipped (I used Greek)
Rinse, core, and slice apples.
Sprinkle apple slices with cinnamon and place in a microwavable dish. Add maple syrup.
Cover the dish with a lid or microwavable food wrap and microwave on high for two minutes.
Stir and microwave for an additional minute or until apples are tender.
Toast Pita halves.
Spread 1 tablespoon of cream cheese inside each pita pocket.
Divide apples into four equal portions and scoop into pita pockets.