Persimmon-raspberry Yogurt Parfait
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 4 | Servings | ||
INGREDIENTS
| 10 | oz | Ripe persimmons, 2 ripe |
| 1 | T | Brown sugar |
| 2 | c | Vanilla low-fat yogurt |
| 1 | c | Fresh or frozen raspberries |
| thawed | ||
| 1 | c | Low-fat granola without |
| raisins |
INSTRUCTIONS
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. Recipe by: Cooking Light, Nov/Dec 1994, page 170 Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 6.1mg
Sodium: 84mg
Potassium: 510.6mg
Carbohydrates: 45.3g
Fiber: 4.9g
Sugar: 36.6g
Protein: 7.1g