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