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)
- 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.
- In a small bowl combine the yogurt, sour
cream, honey, and lemon peel; stir into the couscous. In another
bowl combine desired fruit.
- 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
