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Lemon Breakfast Parfaits recipe

Lemon Breakfast Parfaits.

Serve these lively, layered parfaits offruit and couscous for a smart start in the morning.

Recipe: 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 orraspberries
Chopped crystallized ginger (optional)
Fresh mint (optional)

  • In a medium saucepan bring the milk andsalt to boiling; stir in the couscous. Simmer, covered, for 1minute. Remove from heat; let stand for 5 minutes. Stir witha fork until fluffy. Cool.
  • In a small bowl combine the yogurt, sourcream, honey, and lemon peel; stir into the couscous. In anotherbowl combine desired fruit.
  • To serve, divide half of the fruit mixtureamong 6 parfait glasses. Spoon couscous mixture over fruit; topwith remaining fruit. If desired, garnish with chopped crystallizedginger and mint.

    Makes 6 servings.

    Make-Ahead Tip: Prepare couscous mixture;cover and chill up to 4 hours. Prepare fruit; cover and chillup to 4 hours.

    Nutritional facts per serving: calories:127, total fat: 2g, saturated fat: 1g, cholesterol: 6mg, sodium:70mg, carbohydrate: 22g, fiber: 2g, protein: 5g

    Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.


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  • Comments

    1 Comment


    Lately I m all about quick and easy granola and breakfast parfaits made with either lemon curd, jam, or fresh fruit. Need Baking Help?

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