- 3 s coarsely crumbled low-fat bran muffins (about 3 medium muffins)
- 4 s assorted fresh fruit chunks
- 2 s 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.
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