Recipe - Persimmon-Raspberry Yogurt Parfait

10 ounce Ripe persimmons, (2 ripe)
1 tablespoon Brown sugar
2 cup Vanilla lowfat yogurt
1 cup Fresh or frozen raspberries,
thawed
1 cup Lowfat granola without
raisins

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 wellblended.

Spoon One fourth cup of the yogurt mixture into each of 4 (8ounce) 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 MCRecipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.