Diabetic -- Breakfast Parfaits

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Breakfast Parfaits

 

3/4 cup fat free milk

Dash salt

1/3 cup couscous

1/2 cup lemon low fat yogurt

1/2 cup reduced calorie dairy sour cream

1 TB honey

1/4 tsp. lemon peel, finely shredded

3 cups assorted fruit, sliced (i.e., strawberries, kiwifruit, nectarine, star

fruit, blueberries or raspberries)

Chopped crystallized ginger, optional

Fresh mint leaves, optional

 

1. In a medium sauce pan bring the milk and salt to boiling; stir in the

couscous. Simmer,

covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a

fork until fluffy.

Cool.

 

2. In a small bowl combine the yogurt, sour cream, honey, and lemon peel;

stir into the couscous.

In another bowl combine desired fruit.

 

3. 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.

 

Makes 6 servings.

 

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

cover and chill up to

4 hours.

 

Diabetic Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat.