Serve these lively, layered parfaits of fruit and couscous for a smart start in the morning.

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.

Make-Ahead Tip: Prepare couscous mixture; cover and chill up to 4 hours. Prepare fruit; cover and chill up to 4 hours.

Nutritional facts per serving: calories: 127, total fat: 2g, saturated fat: 1g, cholesterol: 6mg, sodium: 70mg, carbohydrate: 22g, fiber: 2g, protein: 5g

Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.