Thursday, January 20, 2011

Bran Muffin Breakfast Trifle

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

Serves: 6 (1 cup per serving)
Preparation Time: 10 minutes
Chilling Time: 6 hours or overnight

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 ofver the top. Top with remaining fruit, cover, and refrigerate for at least 6 hours or overnight.

Nutrition Facts: (per serving)
Calories: 177
Protein: 6 g
Carbohydrates: 38 g
Cholesterol: 2 mg
Sodium: 98 mg
Total fat: 2 g
Polyunsaturated: 1 g
Monounsaturated: 1 g

Source: American Heart Association - Quick & Easy Cookbook pg. 33

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