Lemon Breakfast Parfaits

• 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 zest
• 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 zest. 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.

milk, salt, couscous, sour cream, lemon yogurt, honey, lemon zest, fresh blueberries, fresh raspberries, ginger

Taken from www.tasteofhome.com/recipes/lemon-breakfast-parfaits/ (may not work)