Honey-Lemon Fruit Parfaits

Lance Washburn


I like to add a little cinnamon to my couscous when I go to fluff it for a little extra flavoring, and throw in some raisins.

This is another one of those recipes that I like to prepare ahead of time, and incorporate it into my daily meal plan on the days that I work.


★★★★★ 1 vote

30 Min
15 Min


  • 3/4 c
    milk, skim
  • 1/3 c
    couscous, whole wheat
  • ·
    dash of salt
  • 1/2 c
    yoplait light fat-free lemon yogurt
  • 1/2 c
    sour cream, fat-free
  • 1 Tbsp
  • 1/4
    finely shredded lemon peel
  • 3 c
    assorted fresh fruit
  • ·
    fresh mint (optonal)
  • ·
    crystallized ginger, chopped

How to Make Honey-Lemon Fruit Parfaits


  1. 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.
  2. In a small bowl, combine the yogurt, sour cream, honey, and lemon peel. In another bowl, combine desired fruit.
  3. 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.
  4. If desired, garnish with chopped crystallized ginger and fresh mint.

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