Lemon Breakfast Parfaits Recipes

LEMON BREAKFAST PARFAITS

Lemon Breakfast Parfaits image

I serve these lively, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, cover and chill. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BREAKFAST PARFAITS

Breakfast Parfaits image

The combination of pineapple, raspberries and banana in these yogurt treats makes a bright and cheerful morning breakfast.

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups pineapple chunks
1 cup vanilla yogurt
1 cup fresh or frozen raspberries
1/2 cup chopped dates or raisins
1 cup sliced ripe banana
1/4 cup sliced almonds

Steps:

In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 6g fiber), Protein 5g protein.

LEMON BLUEBERRY PARFAIT

Lemon Blueberry Parfait image

Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.

Provided by lutzflcat

Categories Parfait

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ cups fresh blueberries
1 ½ tablespoons blueberry preserves
1 ½ cups heavy cream, chilled
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup lemon curd
12 fresh blueberries
4 mint leaves

Steps:

Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
Move glasses to the fridge, and chill for 30 minutes or longer.

Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg

SKINNY HONEY-LEMON FRUIT PARFAITS

Skinny Honey-Lemon Fruit Parfaits image

0 sat fat• 50% fewer calories than the original recipe. Whole wheat couscous is the surprise whole grain in this breakfast treat.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

3/4 cup fat-free milk
Dash salt
1/3 cup whole wheat couscous
1/2 cup Yoplait® Light fat-free lemon yogurt
1/2 cup fat-free sour cream
1 tablespoon honey
1/4 teaspoon finely shredded lemon peel
3 cups assorted fresh fruit, such as blueberries, raspberries, and/or sliced strawberries, kiwifruit, nectarine, or star fruit
Chopped crystallized ginger (optional)
Fresh mint (optional)

Steps:

In a medium saucepan, bring milk and salt to boiling; stir in couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
In a small bowl, combine the yogurt, sour cream, honey, and lemon peel. In another bowl, combine desired fruit.
To serve, divide half of the fruit mixture among six parfait glasses or dessert dishes. Spoon couscous over fruit. Spoon half of the yogurt mixture over the couscous. Top with remaining fruit. Spoon remaining yogurt mixture over the fruit. If desired, garnish with chopped crystallized ginger and mint.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 65 mg, Sugar 13 g, TransFat 0 g

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In a medium saucepan bring the milk and salt to boiling; stir in the couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
In a small bowl combine the yogurt, sour cream, honey, and lemon peel; stir into the couscous. In another bowl combine desired fruit.
To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. If desired, garnish with chopped crystallized ginger and mint. Makes 6 servings.

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