Breakfast Sausage Crescents and Strawberry Kiwi Parfaits

I usually save breakfast foods for a fun "night in the with girls", but I knew my husband would love this menu.  Breakfast Sausage Crescents and Strawberry Kiwi Parfaits can be made in little to no time.  But beware, no matter how many Breakfast Sausage Crescents you make, you won't have enough.  

Breakfast Sausage Crescents

Serves 6

2(10 count) packages cooked breakfast sausage links

2 (8 count) containers refrigerated crescent rolls

1/3 cup non-fat plain Greek yogurt

2 tablespoons spicy brown mustard

1 tablespoon honey

Preheat oven according to the directions on the croissant package. 

Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle.  Roll dough around sausage according to directions on dough package and place on pan with the seam side down.

Repeat with remaining sausage and dough. (You will have 2 extra sausages.)  Bake according to directions on croissant package.

Meanwhile, in a small bowl, combine the yogurt, mustard and honey.  Serve hot croissants with dipping sauce. 

Strawberry Kiwi Parfaits

Serves 6

1 (8 ounce) carton vanilla low-fat yogurt

1/2 teaspoon vanilla

4 ounces frozen light whipped dessert topping, thawed

8 ounces fresh strawberries, sliced

4 kiwi, cut into chunks

In a large bowl, stir together yogurt and vanilla extract. Fold in whipped topping.

To serve, in six 8-ounce glasses or dessert dishes, alternate layers of the strawberries and kiwi with layers of the yogurt mixture.