Lemon Breakfast Parfaits Recipe

5 4 2
Lemon Breakfast Parfaits Recipe
Lemon Breakfast Parfaits Recipe photo by Taste of Home
Publisher Photo

Lemon Breakfast Parfaits Recipe

Read Reviews
5 4 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Lemon Breakfast Parfaits in Taste of Home June/July 2011, p82

Nutritional Facts

1 parfait: 146 calories, 2g fat (1g saturated fat), 8mg cholesterol, 64mg sodium, 27g carbohydrate (16g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

  • 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.
Originally published as Lemon Breakfast Parfaits in Taste of Home June/July 2011, p82

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Breakfast Parfaits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
GodSavingGrace User ID: 6477959 217980
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."

MY REVIEW
JoanneGallic User ID: 1923421 196056
Reviewed Aug. 9, 2011

"It was excellent!"

MY REVIEW
Baypeach User ID: 3282136 196070
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!!!"

MY REVIEW
Baypeach User ID: 3282136 197777
Reviewed May. 28, 2011

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

Loading Image