LEMON BREAKFAST PARFAITS

Lemon Breakfast Parfaits image

I serve these lively, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, cover and chill. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 zest. 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.

Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges