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Lemon-Cream Couscous Dessert

Categories:
desserts

3/4 cups skim milk
1 dash salt
1/3 cup couscous
1/2 cup lemon low-fat yogurt
1/2 cup reduced calorie dairy sour cream
1 tablespoon honey
1/4 teaspoon finely shredded lemon peel
3 cups desired fruit
--such as sliced strawberries
--blueberries
--raspberries
--orange sections
--and/or sliced kiwi fruits
--peaches or nectarines
--fresh or thawed frozen
chopped crystallized ginger; optional

Bring milk and salt to boiling in a medium saucepan; stir in couscous. Cover and simmer 1 minute. Remove from heat and let stand for 5 minutes. Stir with a fork till fluffy. Cool.

Combine yogurt, sour cream, honey, and lemon peel; stir into couscous. Combine desired fruits.

To serve, divide half of fruit mixture among six parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. Garnish with chopped crystallized ginger, if desired.

Makes 6 servings.

Nutrition facts per serving: 135 cal., 2 g total fat (1 g sat. fat), 4 mg cholesterol, 74 mg sodium, 26 g carbohydrate., 1 g dietary fiber, 5 g pro. Daily Value: 74% vitamin C.

Food exchanges: 1/2 milk, 1/2 fruit, 1/2 bread, 1/2 fat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00




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