Persimmon-Raspberry Yogurt Parfait |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 ripe persimmons (about 10 ounces) |
1 tablespoon brown sugar |
2 cups vanilla low-fat yogurt |
1 cup fresh or frozen raspberries, thawed |
1 cup low-fat granola without raisins |
Directions:
1. Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside.
2. 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.
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