Persimmon-Raspberry Yogurt Parfait

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 12 %
Fat 3.2 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 7.7 g
Carbohydrate 49.2 g
Fiber 4.6 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 103 mg
Calcium 207 mg

Ingredients

2 ripe persimmons (about 10 ounces)
1 tablespoon brown sugar
2 cups vanilla low-fat yogurt
1 cup fresh or frozen raspberries, thawed
1 cup low-fat granola without raisins

Preparation

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 1/4 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. Serve the parfaits immediately.

November 1994
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