Watermelon Muffin Crumbles

3 small or 2 large bran muffins

½

teaspoon ground cinnamon

2 cups fat free vanilla flavored yogurt

2 cups chopped seedless watermelon (well drained)

½

cup dried cranberries

¼

cup honey

½

cup toasted sliced almonds

4 cups small cubes of watermelon

Crumble the muffins and divide among the bottom of four 12-ounce glasses reserving about 3/4 cup of the crumble.

In a medium bowl, mix the cinnamon and yogurt; distribute half of it over the crumbled muffin in the glass. Divide the watermelon and dried cranberries over the yogurt; top with remaining yogurt and rest of the muffin crumbles. Drizzle each with honey, garnish with the toasted sliced almonds and top with watermelon cubes.

Serves four.

National Watermelon Promotion Board