Ingredients:

  • 2 whole-wheat English muffins (57 g each)
  • 225 g fresh strawberries, hulled and sliced
  • 80 g plain 2% Greek yogurt
  • 1 tsp (7 g) honey
  • 1/2 tsp (1 g) finely grated lemon zest
  • Pinch of kosher salt (under 1 g)
  • 4 fresh mint leaves, torn (optional)

Instructions:

  1. Hull and slice the strawberries into thin pieces. Place them in a medium bowl.
  2. Add the honey, lemon zest, and salt to the strawberries. Toss gently and let rest for 5 minutes until glossy juice releases.
  3. Split each English muffin horizontally with a fork, pulling the halves apart.
  4. Toast the muffin halves cut side up in a toaster on medium for about 2 cycles, until the cut surface is deep golden with a few darker spots and the edges feel firm when pressed. Or, in a dry nonstick skillet over medium-low heat, toast cut side down for 4 to 5 minutes until the bottoms are golden.
  5. If using a skillet, flip the muffins once the bottoms are golden and toast the crust side for 1 minute more.
  6. Spread about 1¼ tablespoons of Greek yogurt over each warm muffin half, leaving a thin border.
  7. Spoon the strawberries and their juices over the yogurt. Scatter the torn mint over the top if using.
  8. Serve immediately, while the crust is still crisp.