I serve these lovely, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, then cover and chill until you’re ready to eat.
—JANELLE LEE APPLETON, WI
PREP: 25 MIN. + COOLING • MAKES: 6 SERVINGS
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
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.
PER SERVING 146 cal., 2 g fat (1 g sat. fat), 8 mg chol., 64 mg sodium, 27 g carb., 3 g fiber, 5 g pro. Diabetic Exchanges: 1 starch, 1/2 fruit.