SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Breakfast Parfaits

Makes: 6 servings
Prep 20 mins Cool 30 mins Stand 5 mins
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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe