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Recipe: Bran Muffin Breakfast Trifle Diabetic
Similar Categories: Bran, Muffin, Breakfast, Trifle, Diabetic
Bran Muffin Breakfast Trifle
Makes six 1 cup servings.
3 cups low-fat bran muffins (about 3 medium muffins), coarsely crumbled
4 cups assorted fresh fruit chunks (We used a banana, strawberries,
kiwifruit and cantaloupe)
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 over night.
Nutritional Information (per serving): 220 Cal; 2gm Total Fat; 46gm
Carbo; 00 mg Cholesterol; 191 mg Sodium; 7 g Protein; 3 g Fiber.
Dietary Exchanges: 1-1/2 Starch; 1/2 Milk; 1-1/2 Fruit; 1/2 Fat.
Makes six 1 cup servings.
3 cups low-fat bran muffins (about 3 medium muffins), coarsely crumbled
4 cups assorted fresh fruit chunks (We used a banana, strawberries,
kiwifruit and cantaloupe)
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 over night.
Nutritional Information (per serving): 220 Cal; 2gm Total Fat; 46gm
Carbo; 00 mg Cholesterol; 191 mg Sodium; 7 g Protein; 3 g Fiber.
Dietary Exchanges: 1-1/2 Starch; 1/2 Milk; 1-1/2 Fruit; 1/2 Fat.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Bran, Muffin, Breakfast, Trifle, Diabetic
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