Side Pannel
Persimmon-Raspberry Yogurt Parfait
Persimmon-Raspberry Yogurt Parfait
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 10 oz Ripe persimmons, (2 ripe)
- 1 tb Brown sugar
- 2 c Vanilla low-fat yogurt
- 1 c Fresh or frozen raspberries,
- -thawed
- 1 c 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 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. 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.
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. 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.
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