• 6servings
  • 25minutes
  • 146calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup fat-free milk

  2. Dash salt

  3. 1/3 cup uncooked couscous

  4. 1/2 cup reduced-fat sour cream

  5. 1/2 cup lemon yogurt

  6. 1 tablespoon honey

  7. 1/4 teaspoon grated lemon peel

  8. 1 cup sliced peeled kiwifruit

  9. 1 cup fresh blueberries

  10. 1 cup fresh raspberries

  11. Chopped crystallized ginger and minced fresh mint

Instructions Jump to Ingredients ↑

  1. Lemon Breakfast Parfaits Recipe photo by Taste of Home 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 peel. 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. Yield: 6 servings.


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