Lemon Breakfast Parfaits
| Source: Better Homes and Gardens
| |
| | | Prep: 20 minutes
Cool: 30 minutes
Stand: 30 minutes
|
| Ingredients | | 3/4 cup fat-free milk | | Dash salt | | 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) |
| Directions | | 1. 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. | | 2. In a small bowl combine the yogurt, sour cream, honey, and lemon peel; stir into the couscous. In another bowl combine desired fruit. | | 3. 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. | | Make-Ahead Tip: Prepare couscous mixture; cover and chill up to 4 hours. Prepare fruit; cover and chill up to 4 hours. | | Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat |
| Nutritional Information | Nutritional facts per serving
calories: 127, total fat: 2g, saturated fat: 1g, cholesterol: 6mg, sodium: 70mg, carbohydrate: 22g, fiber: 2g, protein: 5g | | |
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