Bran Muffin Breakfast Trifle Source: The 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).