Bran Muffin Breakfast Trifle
Posted by: Elaine Sun, 20 Jun 2004, at 3:42 p.m.
Source: American Heart Association Quick And Easy Cookbook,
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 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
Calories: 177 kcal Protein: 6 g Carbohydrates: 38
g Total Fat: 2 g Saturated Fat: 0 g
Polyunsaturated Fat: 1 g Monounsaturated Fat: 0 g Cholesterol:
2 mg Sodium: 98 mg