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Bran Muffin Breakfast Trifle



  • 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


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

Serves 6 (1 cup per serving).

Source: The American Heart Association Quick and Easy Cookbook


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