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Lemon Breakfast Parfaits
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.
Exchanages::4. 1 Starch, 1/2 Fruit, 1/2 Fat
From the Test Kitchen
- Prepare couscous mixture; cover and chill up to 4 hours. Prepare fruit; cover and chill up to 4 hours.
Nutrition Facts
(Lemon Breakfast Parfaits)
- Servings Per Recipe 6,
- 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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