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).