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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 and 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.
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Lemon Breakfast Parfaits
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Category: Recipes
Prep Time: Cook Time: Total Time:
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 and 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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