2 large shredded wheat biscuits
1/4 cup coconut
1 tablespoon brown sugar
1/4 cup melted butter
fresh fruit (berries, grapes, melon balls, etc.)
vanilla yogurt
ground nutmeg, cinnamon or other toppings (opt.)

Crumble shredded wheat biscuits; stir in coconut and sugar. Drizzle with melted butter; toss to coat.

Line six muffin cups with foil. Press mixture onto the bottoms and up the sides of lined cups.

Bake in a 350°F oven for 10 minutes or until crisp. Cool in cups.

Remove from cups by lifting foil. Peel foil from nests. Cut fruit into bite sized pieces if needed.

Fill nests with fruit. Top with vanilla yogurt and sprinkle with nutmeg, cinnamon, chocolate curls or other desired toppings. (For a real treat, substitute jelly beans or gum drops for bird eggs.)