* 3 C coarsely crumbled low-fat bran muffins (about 3 medium muffins)
* 4 C assorted fresh fruit chunks
* 2 C nonfat or low-fat vanilla or fruit-flavored yogurt
1. Place half crumbs of muffins in a 2 1/2-QT glass bowl.
2. Arrange fruit in 3 1/2 cup amounts on top.
3. Cover with remaining muffin crumbs.
4. Spoon yogurt evenly over the top.
5. Top with remaining fruit, cover and refrigerate 6 hours or more.