Healthy Breakfast Fruit Pizzas recipe

Healthy Breakfast Fruit Pizzas recipe
This recipe will become your new morning friend! Your kids just might not even realize they are eating healthy with this protein-rich breakfast!
Do ahead tip: You’ll want to prepare the sliced fruits and the yogurt mix the night before, so it’s flavorful and ready in the morning. Seriously easy. Seriously delicious. Seriously good for you.

Ingredients per Person:

2 whole grain Nature’s Own Sandwich Rounds (substitute whole grain English muffins)
½ cup plain Greek Yogurt
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest (rind)
½ teaspoon good vanilla
1 large drizzle raw honey
Sliced banana, berries, grapes, mango, kiwi, pineapple, or what ever fruit your kids like
Flax seeds


1.) The night before, mix the Greek Yogurt with the lemon juice, lemon zest, and vanilla, and honey. Stir the yogurt in the morning to re-mix. Slice any fruits that need slicing, and store in an airtight container with lid in the refrigerator overnight.

2.) In the morning before getting ready for work/school, pop the sandwich rounds or English muffins in the toaster. Allow the toast to cool completely when it’s done.

3.) When toast is completely cool, spread a layer of the lemon flavored yogurt on top of each toast slice. Top with sliced fruits and berries, and sprinkle with flax seed. Enjoy!

Another great way to enjoy the Greek Yogurt if you like it in a more firm consistency is to strain the yogurt over night. The end product is called ‘Yogurt Cheese,’ and has many uses! I use it in place of sour cream to make dips, and to add to clean sauces such as stroganoff style dishes. I also utilize yogurt cheese in baking.

Yogurt Cheese Directions:

You will need:

Large container of unflavored Greek Yogurt, no sugar added
Cheese cloth
Small Strainer
If you don’t have a strainer, you can use a Mason jar (lid should have a rim that screws on, and a pop top middle piece~ the kind you use for canning and jarring)


1.) Cut a large piece of cheesecloth into a circle, several times larger then the mouth of your strainer or Mason jar. Lay the cheese cloth over the Mason jar mouth, and shove it down in the middle so that the cheesecloth forms a pocket inside of the jar. With the edges of the cheesecloth hanging off of the lid of the mason jar, screw on the outside rim of the Mason jar lid. Don’t use the cap that goes under the rim! You’ll want the rim to secure the cheesecloth, and there will be a hole in the top of the jar to add the yogurt cheese into it.

2.) Carefully spoon the entire container of Greek Yogurt into the top of the Mason jar, into the cheesecloth. Make sure the lid’s rim is securely tightened around the cheesecloth. Place Mason jar inside of the refrigerator. Take the cap that you didn’t use and lay it over the opening of the top of the Mason jar to cover the opening, so that nothing gets inside.

3.) Refrigerate for 24 hours. Upon refrigeration, all of the liquid proteins from the yogurt will seep through the cheesecloth, leaving you with a nice, thick, cream cheese consistency yogurt.

4.) Store Yogurt Cheese for 2-3 days in a tightly sealed container in the refrigerator. Use as needed. Great for dips, salad dressing bases, and spreads.

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This content was written by Kymberly A. Morgan. If you wish to use this content in any manner, you need written permission. Contact Kymberly A. Morgan for details.