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