Ingredients
3/4 cup fat-free milkDash salt1/3 cup uncooked couscous1/2 cup reduced-fat sour cream1/2 cup lemon yogurt1 tablespoon honey1/4 teaspoon grated lemon zest1 cup sliced peeled kiwifruit1 cup fresh blueberries1 cup fresh raspberriesChopped crystallized ginger and minced fresh mint
Preparation
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.
In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous.
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.
