Bran Muffin Trifle
By Chef K.T. Murphy
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
Place half the muffin crumbs in a 2 1/2-quart glass bowl or airtight container. Arrange fruit in 3 1/2 cup amounts in 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.
All the best, Good Food makes For Better Decisions.