| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
4 |
Servings |
INGREDIENTS
| 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 |
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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