Fruit Stack Muffin Sandwich

24 8-oz. portions Yield

Ingredients

  • 24 ct. Whole Wheat English Muffin
  • 3 tsp. GFS Pan Coat Spray
  • 1 1/2 lb. Cranberry Yogurt Spread
  • 6 c. Markon Gala Apples, sliced thin
  • 6 c. Markon Strawberries, trimmed and sliced thin
  • 6 c. Fresh pineapple, trimmed and sliced into rings

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Separate the top of the muffin from the bottom. Lightly spray the inside of the halves with pan spray. Place oiled-side down on a heated flat griddle. Grill until golden brown.

2. Spread 1 Tbsp. of cranberry yogurt spread on the bottom half of the muffin. Place 1/4 c. each of apples, strawberries , and pineapple on top of the yogurt. Spread 1 Tbsp. of cranberry yogurt on the toasted side of the top half. Place yogurt side down on top of the pineapple.