his is a healthy spin on a traditional English dessert. It also makes for a great breakfast or snack. Use fresh cherries when they're in season and frozen cherries or other berries when fresh cherries aren't available. Cherries are high in vitamin C, beta-carotene, and may also help prevent tooth decay.

You will need:

• An 8-ounce clear glass or cup
  
• A measuring teaspoon
  
• A cherry pitter (if you use fresh cherries)
  
• A 1/4-cup measuring cup
  
• Plastic wrap
  

Ingredients:

• 1 Mrs. Beasley's mini honey bran muffin
  
• 1/4 cup fresh cherries, or frozen, unsweetened cherries
  
• 1/4 cup Horizon Organic nonfat vanilla yogurt
  
• 1 teaspoon Flanigan Farms sliced almonds
  

Instructions:


1. Peel the paper off the muffin and crumble it into the bottom of the glass.
   

2. If you are using fresh cherries, wash them and remove the stems. Place a cherry in the cherry pitter and squeeze it so the plunger goes through the stem scar. Put the cherry into the measuring cup, throw away the pit and continue pitting the cherries until you have 1/4 cup. Sprinkle the cherries over the muffin.
   

3. Measure the yogurt and spread it over the cherries.
   

4. Measure out 1 teaspoon of sliced almonds and sprinkle them over the cherries. Gently tap the glass so the yogurt starts to move down around the cherries. Cover with plastic wrap and refrigerate for at least 3 hours, but overnight is best.