Ingredients:
- 2 Persimmons
- 1 Tbsp brown sugar
- 2 cups non-fat vanilla yogurt
- 1 cup fresh raspberries
- 1 cup low-fat granola
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. Serve immediately.
Nutrition Information (serving size- 1/4 recipe): Calories 276, Total Fat 2g, Cholesterol 2mg, Sodium 110mg, Total Carbohydrate 57g, Protein 9g
Source: CDC 5aday