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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I serve these lively, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, cover and chill. 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 peel |
1 cup sliced peeled kiwifruit |
1 cup fresh blueberries |
1 cup fresh raspberries |
chopped crystallized ginger and minced fresh mint |
Directions:
1. 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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