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Lemon Breakfast Parfaits

Lemon Breakfast Parfaits
I serve these lively, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, cover and chill. —Janelle Lee, Appleton, Wisconsin
6 ServingsPrep: 25 min. + cooling

Ingredients

  • 3/4 cup fat-free milk
  • Dash salt
  • 1/3 cup uncooked couscous
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup lemon yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon grated lemon peel
  • 1 cup sliced peeled kiwifruit
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Chopped crystallized ginger and minced fresh mint

Directions

  • In a small saucepan, bring milk and salt to a boil. Stir in couscous.
  • Remove from the heat; cover and let stand for 5-10 minutes or until
  • milk is absorbed. Fluff with a fork; cool.
  • In a small bowl, combine the sour cream, yogurt, honey and lemon
  • peel. Stir in couscous.
  • Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into
  • each of six parfait glasses. Layer with couscous mixture and
  • remaining fruit. Garnish with ginger and mint. Yield: 6 servings.
Nutrition Facts: 1 parfait equals 146 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium,
© Taste of Home 2013

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Lemon Breakfast Parfaits (continued)

Nutrition Facts: 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013