Lemon Breakfast Parfaits
For a smart start in the morning, dish up these healthful layered parfaits of fruit and couscous.
Recipe from Better Homes and Gardens
3/4 cup fat-free milk
1/3 cup couscous
1/2 cup lemon low-fat yogurt
1/2 cup reduced-calorie dairy sour cream
1 tablespoon honey
1/4 teaspoon finely shredded lemon peel
3 cups assorted fruit, such as sliced strawberries, kiwifruit, nectarine, or star fruit; and/or blueberries or raspberries
Chopped crystallized ginger (optional)
Fresh mint (optional)
In a medium saucepan bring the milk and salt to boiling; stir in the couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. If desired, garnish with chopped crystallized ginger and mint. Makes 6 servings.
1 Starch, 1/2 Fruit, 1/2 Fat
Make Ahead Tip
Prepare couscous mixture; cover and chill up to 4 hours. Prepare fruit; cover and chill up to 4 hours.
Per Serving: cal. (kcal) 127, Fat, total (g) 2, chol. (mg) 6, sat. fat (g) 1, carb. (g) 22, fiber (g) 2, pro. (g) 5, sodium (mg) 70, Percent Daily Values are based on a 2,000 calorie diet
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