Lemon Breakfast Parfaits

Name: Lemon Breakfast Parfaits
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 148 grams fresh blueberries; 58 milliliters uncooked couscous; 6 servings Chopped crystallized ginger and minced fresh mint; 184 milliliters fat-free milk; 1 Tbsp honey; 177 grams sliced peeled kiwifruit; 106 grams lemon yogurt; 0 teaspoons grated lemon peel; 115 milliliters reduced-fat sour cream; 120 grams fresh raspberries

The recipe Lemon Breakfast Parfaits can be made in about 25 minutes. This recipe makes 6 servings with 133 calories, 4g of protein, and 3g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive dessert. Head to the store and pick up honey, kiwifruit, crystallized ginger and mint, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a small saucepan, bring milk and salt to a boil. Stir in couscous.

Ingredients you will need

Couscous

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool.

Ingredients you will need

Milk

In a small bowl, combine the sour cream, yogurt, honey and lemon peel. Stir in couscous.

Ingredients you will need

Lemon Peel

Sour Cream

Couscous

Yogurt

Honey

Equipment you will use

Bowl

Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses.

Ingredients you will need

Blueberries

Raspberries

Kiwi

Layer with couscous mixture and remaining fruit.

Ingredients you will need

Couscous

Fruit

Garnish with ginger and mint.

Ingredients you will need

Ginger

Mint

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

148grams

fresh blueberries 58milliliters

uncooked couscous 6servings

Chopped crystallized ginger and minced fresh mint 184milliliters

fat-free milk 1Tbsp

honey 177grams

sliced peeled kiwifruit 106grams

lemon yogurt 0teaspoons

grated lemon peel 115milliliters

reduced-fat sour cream 120grams

fresh raspberries

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Parfait. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.