Lemon Breakfast Parfaits

Name: Lemon Breakfast Parfaits
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 zest; 1 cup sliced peeled kiwifruit; 1 cup fresh blueberries; 1 cup fresh raspberries; Chopped crystallized ginger and minced fresh mint

11 ingredients

3 steps

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 zest
1 cup sliced peeled kiwifruit
1 cup fresh blueberries
1 cup fresh raspberries
Chopped crystallized ginger and minced fresh mint

Directions

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.
2

In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous.
3

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.