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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


  • 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


  • 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.

Reviews for Lemon Breakfast Parfaits

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Reviewed Jan. 16, 2015

"Very simple, hardest part is finding the couscous in the grocery store, it's with the rice at Dillons, but keep your eyes peeled, it's easy to miss because there's such a little section of specially grains at the end of all the different rices."

Reviewed Aug. 9, 2011

"It was excellent!"

Reviewed May. 30, 2011

"It was great except I didn't use the couscous and it tasted great. I will defiately make it a again!!!"

Reviewed May. 28, 2011

"It was great, but I left out the couscous and if was delicious! I will make this again."

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Wine Pairings

Sweet White Wine

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