Diabetic Cooking

Fruit-Topped English Muffins

Preparation time: 10 minutes.


  • 1 whole wheat English muffin, split into halves
  • 1 small banana (6 inches), cut in half crosswise then lengthwise
  • 1 container (6 ounces) nonfat, artificially sweetened piña colada yogurt
  • 1/4 cup crushed pineapple canned in juice, drained before measuring
  • 1/2 cup sliced fresh strawberries


Toast the English muffin halves. Place each on a serving plate and top each with 2 slices banana, half the yogurt, half the pineapple, and half the strawberries. Serve while English muffins are still warm.

Yield: 2 servings.

Serving size: 1 topped English muffin half.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 36 g, Protein: 7 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 276 mg, Fiber: 4 g

Exchanges per serving: 1 starch, 1 fruit, 1/2 skim milk. Carbohydrate choices: 2 1/2.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.