Persimmon-Raspberry Yogurt Parfait

Recipe Ingredients

10 oz	284g	Ripe persimmons - (2 ripe)
1 tablespoon	15ml	Brown sugar
2 cups	474ml	Vanilla low-fat yogurt
1 cup	237ml	Fresh or frozen raspberries - thawed
1 cup	160g / 5.6oz	Low-fat granola without raisins

Recipe 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.

Source:
Cooking Light, Nov/Dec 1994, page 170

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