Fruit Stacked English Muffins

Served as a light, refreshing warm weather snack, or as an accompaniment to brunch, these English muffin, strawberry and pineapple treats are delicious.

Original recipe makes 4 servings


2 English muffins, split
1 (8 ounce) container pineapple yogurt
3/4 cup sliced fresh strawberries
3/4 cup drained crushed pineapple

  • PREP

    15 mins

  • COOK

    5 mins


    20 mins


  1. Lightly toast the English muffin halves in a toaster. Spread each half with pineapple yogurt. Top each half with strawberries and pineapple. Serve while English muffins are still warm


Calories: 161 kcal
Carbohydrates: 33.9 g
Cholesterol: 4 mg
Fat: 1.1 g
Fiber: 1.2 g
Protein: 4.6 g
Sodium: 134 mg