Persimmon-raspberry yogurt parfait

4 Servings

Ingredients

Quantity Ingredient
10 ounces Ripe persimmons, (2 ripe)
1 tablespoon Brown sugar
2 cups Vanilla low-fat yogurt
1 cup Fresh or frozen raspberries, thawed
1 cup Low-fat granola without raisins

Directions

Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife.

Cut each wedge into 4 wedges; set aside.

Combine brown sugar and yogurt in a small bowl; stir until well-blended.

Spoon ¼ cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges, 2 tablespoons raspberries, and 2 tablespoons granola. Repeat the layers, ending with granola. Yield: 4 servings.

Per serving: 392 Calories; 10g Fat (22% calories from fat); 10g Protein; 71g Carbohydrate; 6mg Cholesterol; 80mg Sodium Serving Ideas : Serve the parfaits immediately.

Recipe by: Cooking Light, Nov/Dec 1994, page 170 Posted to MC-Recipe Digest V1 #405 by igor@... on Jan 28, 1997.

Related recipes