Source URL: https://www.diabetesselfmanagement.com/recipes/breakfast/fruit-topped-english-muffins/
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, 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.
Copyright ©2017 Diabetes Self-Management unless otherwise noted.