Ingredients

• 4 English muffins
• 2 tablespoons strawberry preserves
• ½ cup fresh strawberries
• 1 cup low-fat vanilla Greek yogurt
• 2 tablespoons peanut butter powder (or spread)
• 4 peanut butter sandwich cookies

Steps

1. Split open English muffins and heat following package instructions.
2. Place preserves in microwave-safe bowl; microwave on HIGH 1 minute, stirring halfway through cook time, or until hot. Slice strawberries; stir into jam.
3. Combine yogurt and peanut butter powder until blended; spread onto each side of muffins and top with strawberry mixture. Crush cookies; sprinkle on top. Serve.

Ingredients

• ½ seedless cucumber
• 2 tablespoons fresh mint
• 2 cups low-fat plain Greek yogurt
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup raisins
• ¼ cup walnut pieces

Steps

1. Peel cucumber and chop finely (1 cup); chop mint. Combine mint, yogurt, salt, pepper, and 2 tablespoons oil until blended.
2. Assemble by dividing raisins among 4 parfait glasses (or bowls); top with one-half of the yogurt mixture.
3. Layer with cucumbers and remaining half of the yogurt mixture. Drizzle with remaining 1 tablespoon oil; sprinkle with walnuts. Serve.