Scale

1 large container non-fat Greek yogurt (or vanilla if you prefer)

1 quart strawberries, washed thoroughly

1 pint blueberries

3–4 apples, washed, cored, and cut into bite-sized chunks (I prefer Fugi apples)

3 English muffins, toasted and halved

1 cup granola

1/2 cup pecan halves

1/4 cup shredded coconut

1/4 dried peach slices (dried apricots or cranberries would be good too.

2–3 T maple syrup or honey

1 T ground cinnamon

Lemon juice

Butter for muffins

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Place yogurt in largest glass bowl in center of the tray. Place strawberries and blueberries on opposite sides of the tray, filling up ¼ of the space with each type of berry, and reserving a spot for the toasted muffins behind the strawberries.
Sprinkle a little lemon juice over apple chunks to keep them from getting brown. Spread apple chunks into spaces between the berries. Place remaining toppings into small bowls and nestle among the fruit.
Toast muffins and place behind strawberries. Serve immediately.