Lemon Breakfast Parfaits Food

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

LEMON GELATIN PARFAITS

Lemon Gelatin Parfaits image

The lemon gelatin might sound like nothing more than lemon-flavor Jell-O (and you can certainly use lemon Jell-O if you want to save a little money and a tiny bit of effort over juicing lemons or buying lemon juice), but in this case "authentic" is also "easy," and the real flavor of lemon is much nicer than the artificial flavor used in Jell-O and other brands.

Provided by looneytunesfan

Categories Gelatin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 3/4 cups cold water, divided
3 (1/4 ounce) envelopes unflavored gelatin
1 1/2 cups sugar, plus
3 tablespoons sugar, divided
1 1/2 cups fresh lemon juice (from about 9 lemons)
1 teaspoon grated lemon zest
yellow food coloring (optional)
3/4 cup heavy cream
1 sprig of fresh mint (to garnish) (optional)
lemon zest, curls (to garnish) (optional)
lemon slice (to garnish) (optional)

Steps:

Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.

Nutrition Facts : Calories 347.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 21.8, Carbohydrate 62.4, Fiber 0.3, Sugar 57.8, Protein 3.8

LEMON PEACH PARFAITS

Lemon Peach Parfaits image

Make and share this Lemon Peach Parfaits recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (10 ounce) packages frozen sliced peaches, thawed
2 tablespoons brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/3 cup lemon juice
1 cup boiling water
2 egg yolks
2 tablespoons butter
1 (10 3/4 ounce) package prepared butter pound cake, cubed, cubed
1 cup sweetened whipped cream

Steps:

Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl.
Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices.
Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

Nutrition Facts : Calories 426.1, Fat 17.8, SaturatedFat 10.2, Cholesterol 193.8, Sodium 351.8, Carbohydrate 65.1, Fiber 2.1, Sugar 34.9, Protein 4.9

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.

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