Lemon Breakfast Parfaits Recipe

By Booper-2

Ingredients

• 3/4 cup fat-free milk
• Dash salt
• 1/3 cup uncooked couscous
• 1/2 cup reduced-fat sour cream
• 1/2 cup lemon yogurt
• 1 tablespoon honey
• 1/4 teaspoon grated lemon peel
• 1 cup sliced peeled kiwifruit
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Chopped crystallized ginger and minced fresh mint

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool.
In a small bowl, combine the sour cream, yogurt, honey and lemon peel. Stir in couscous.
Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint. Yield: 6 servings.