This month's recipe

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Bran Muffin Breakfast Trifle
Serves 6; 1 cup per serving

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

Directions:

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.

Calories: 177, 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

Reprinted with permission from the American Heart Association Quick And Easy Cookbook, Copyright 1995 by the American Heart Association. Published by Times Books, a division of Random House, Inc.