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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside.

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  • 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.

Nutrition Facts

242 calories; calories from fat 12%; fat 3.2g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.9g; protein 7.7g; carbohydrates 49.2g; fiber 4.6g; cholesterol 6mg; iron 0.4mg; sodium 103mg; calcium 207mg.
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