3 small or 2 large bran muffins
½ tsp. ground cinnamon
2 c. fat-free vanilla flavored yogurt
2 c. chopped seedless watermelon (well-drained)
½ c. dried cranberries
¼ c. honey
½ c. toasted sliced almonds
4 c. small cubes of watermelon


Crumble the muffins and divide among the bottom of four 12-ounce glasses, reserving about three-quarters of a cup of the crumble. Mix the cinnamon and yogurt, and divide half of it over the crumbled muffin pieces in the glasses. Divide the watermelon and dried cranberries over the yogurt in the glasses. Scoop the remaining yogurt over the watermelon and dried cranberries in each of the glasses. Divide the remaining muffin bits among the glasses and top with honey. Garnish with the toasted sliced almonds and top with watermelon cubes.


4 servings