sunrise parfaits

Doesn't this look so yummy... Fresh & clean! You're on my hit list Mrs. Sunrise Parfait! I can't wait to make you... & eat you all up! For those of you who are faster than me on making things in the kitchen... Make it & let me know how it is. I'll be dreaming of you all day while I slave away at work!

Ingredients
1 cup fat-free milk
Pinch of salt
1/2 cup dry whole-wheat couscous
1 package (12 ounces) frozen mixed berries
2 containers (6 ounces) vanilla yogurt
1/2 cup low-fat granola

Directions
1. In a small saucepan, bring milk and salt just to boiling. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes.

2. Divide couscous among six 8-ounce plastic cups (or to-go containers with lids). Top each with frozen berries and yogurt. Cover and chill overnight. Top with granola before serving.

what's cooking good looking...

Blueberry Cobbler

Serves: 6

Hands-On Time: 20m

Total Time: 50m

Ingredients:
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream

Directions:
1.) Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.

2.) In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.

3.) Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.

4.) Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

{photo & recipe from RealSimple.com}