Lemon Breakfast Parfaits


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Whether you use strawberries or kiwi fruit, try this pretty breakfast for a special brunch. It's sure to impress your guests.

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  • 3/4 C. fat-free milk
  • Dash salt
  • 1/3 C. couscous
  • 1/2 C. lemon low-fat yogurt
  • 1/2 C. reduced-calorie dairy sour cream
  • 1 Tbs. honey
  • 1/4 tsp. finely shredded lemon peel
  • 3 C. assorted fruit, such as sliced strawberries, kiwi fruit, nectarine, or star fruit; and/or blueberries or raspberries
  • Chopped crystallized ginger (optional)
  • Fresh mint (optional)

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In a medium saucepan, bring the milk and salt to boiling and stir in the couscous. Simmer, covered, for 1 minute. Remove from heat and let stand for 5 minutes. Stir with a fork until fluffy. Cool. In a small bowl, combine the yogurt, sour cream, honey, and lemon peel; stir into the couscous. In another bowl combine desired fruit. To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. If desired, garnish with chopped crystallized ginger and mint.

Tip: Prepare couscous mixture, cover and chill up to 4 hours. Prepare fruit, cover and chill up to 4 hours.

Yield: 6 servings

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