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Lemon Breakfast Parfaits

Makes: 6 servings
Prep 20 mins Cool 30 mins Stand 5 mins
Lemon Breakfast Parfaits
  • 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)

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.


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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