Lemon Breakfast Parfaits Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 cup fresh blueberries
- 1 tablespoon honey
- dash salt
- 3/4 cup fat-free milk
- 1/2 cup reduced-fat sour cream
- 1 cup fresh raspberries
- 1/2 cup lemon yogurt
- 1/4 teaspoon grated lemon peel
- 1/3 cup uncooked couscous
- 1 cup sliced peeled kiwifruit
- chopped crystallized ginger and minced fresh mint
- Carbohydrate 21.4450470931268 g
- Cholesterol 4.74916666666667 mg
- Fat 1.72504970242887 g
- Fiber 2.5592726115747 g
- Protein 3.21167594270219 g
- Saturated Fat 0.920924016871309 g
- Serving Size 1 1 serving (118g)
- Sodium 69.4250079374966 mg
- Sugar 18.8857744815521 g
- Trans Fat 0.162576710673865 g
- Calories 111 calories
Directions 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 peel. 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. Yield: 6 servings. Originally published as Lemon Breakfast Parfaits in Taste of Home June/July 2011, p82 Nutritional Facts 1 parfait equals 146 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit. Print Add to Recipe Box Email a Friend
