Persimmon-Raspberry Yogurt Parfait

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 12%
  • Fat: 3.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.7g
  • Carbohydrate: 49.2g
  • Fiber: 4.6g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 103mg
  • Calcium: 207mg

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

  1. Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside.
  2. 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.
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Persimmon-Raspberry Yogurt Parfait Recipe at a Glance
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