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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Presentation is everything for this brunch dish. Tastes fabulous - and is nutritious! Ingredients:
1 1/2 cups nonfat milk |
1/8 teaspoon salt |
2/3 cup quick-cooking couscous |
1 cup lemon low fat yogurt |
1 cup light sour cream |
2 tablespoons finely shredded lemons, rind of |
6 cups mixed fruit (sliced strawberries, kiwi, nectarines, star fruit, blueberries, raspberries) |
chopped crystallized ginger (optional) |
fresh mint (optional) |
Directions:
1. In a medium saucepan bring milk and salt to a boil Stir in couscous; reduce heat.
2. Simmer, covered, for 1 minute.
3. Remove from heat; let stand for 5 minutes.
4. Stir with a fork until fluffy.
5. Cool.
6. In a small bowl combine yogurt, sour cream, honey, and lemon peel.
7. Stir into couscous.
8. In a large bowl combine desired fruit.
9. To serve, divide half of the fruit mixture among 12 parfait glasses.
10. Spoon couscous mixture over fruit; tope with remaining fruit.
11. If desired, garnish with crystalized ginger and mint.
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