Bran Muffin Breakfast Trifle

This recipe uses store-bought bran muffins. Be sure to buy muffins that are low in fat (particularly saturated fat) and high in fiber, or make your own if you have time. Choose a pretty variety of fresh fruits, such as kiwifruit, melons, berries, pineapple, bananas, and mangoes.

Ingredients

3 cups coarsely crumbled low-fat bran muffins (about 3 medium muffins)
4 cups assorted fresh fruit chunks
2 cups nonfat or low-fat vanilla or fruit-flavored yogurt

 

Instructions

Place half the muffin crumbs in a 2-1/2-quart glass bowl or airtight container. Arrange 3 1/2 cups of fruit on top. Cover with remaining muffin crumbs. Spoon yogurt evenly over the top. Top with remaining fruit, cover, and refrigerate for at least 6 hours or overnight.

Serves 6; 1 cup per serving