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Lemon Breakfast Parfaits Recipe

Lemon Breakfast Parfaits Recipe

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
TOTAL TIME: Prep: 25 min. + cooling YIELD:6 servings

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

  • 1. 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.
  • 2. In a small bowl, combine the sour cream, yogurt, honey and lemon peel. Stir in couscous.
  • 3. 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.

Nutritional Facts

1 parfait equals 146 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.