1 whole wheat English Muffin, split

1/2 (8oz) container low fat pineapple Greek yogurt

3/4 cup sliced fresh strawberries

3/4 cup chopped fresh pineapple

Lightly toast the English muffin halves in a toaster. 

 

Spread each half with the low fat pineapple Greek yogurt.

 

Top each half with strawberries and pineapple.

 

Serve while English muffins are still warm.

 

*This is a perfect way to start your day - a complete breakfast with a protein, complex carbohydrate and a fruit!