Lemon Brunch Parfaits

• 1 12 cups nonfat milk
• 18 teaspoon salt
• 23 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)
• of fresh mint (optional)

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.

nonfat milk, salt, couscous, lemon low fat yogurt, light sour cream, lemons, mixed fruit, ginger, mint

Taken from www.food.com/recipe/lemon-brunch-parfaits-82202 (may not work)