Toasty Coconut English Muffin 3-18; 5 servings
Category: Snack
Portion Size: 5- 1 Muffin half each
Meal Components: 1 oz eq whole grain-rich
| Ingredients | Weight | Measure |
|---|---|---|
| Cream Cheese, Low-fat | 2 oz | |
| Strawberries, Raw | 2 oz | |
| English Muffins, Whole grain, halved | 5 oz | 5 halves |
| Coconut, Toasted | 2 tbsp |
Directions
1. Chop strawberries and place into a bowl.
2.Using a whisk or mixer, mix cream cheese and strawberries.
3.Toast English muffins.
4. Spread strawberry mixture on toasted muffins.
5. Sprinkle toasted coconut on top.
6. Serve: 1 half. Recommend serving with a serving of milk.
Note: If coconut is not pre-toasted, preheat oven to 350°F. Spread coconut evenly on a sheet pan or cookie sheet. Toast in the oven for 7 minutes. Remove from the oven and stir. If needed, toast for 3-4 more minutes or until golden brown.
Nutrients Per One Serving
(K-12)
| Calories | 98 | kcal |
| Saturated Fat | 2 | g |
| Sodium | 154 | mg |
| Sugar | 3 | g |
| Total Fat | 3 | g |
| Trans Fat | 0 | g |
| Cholesterol | 8 | mg |
| Carbohydrate | 13 | g |
| Total Dietary Fiber | 2 | g |
| Protein | 3 | g |
| Vitamin A | 82 | IU |
| Calcium | 46 | mg |
| Vitamin C | 7 | mg |
| Iron | 1 | mg |
Components Per One Serving
(K-12)
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 0 | oz. eq. | 1 | oz. eq. | 1/2 | cup(s) | 0 | cup(s) | 0 | cup(s) |