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Lilly’s Table

 
 
© Lillys-Table.com Photo of Cranberry Persimmon Parfait
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Cranberry Persimmon Parfait

 

Seasonal persimmons and cranberry sauce come together for a breakfast that is easy to take on the go. Use leftover or store-bought cranberry sauce to save time.

Please note, the Fuyu persimmon’s are flat bottomed and best when enjoyed hard, not soft. The Hachiya variety have a pointy, acorn shape and are only edible when very soft and seemingly overripe. Either could work in this recipe, but we chose the Fuyu.

Ingredients

  • ¾ cup plain yogurt
  • ¼ cup cranberry sauce, store bought or homemade
  • ½ cup granola, store bought or our pumpkin granola recipe
  • ½ cup sliced almonds
  • 1 persimmon, fuyu, finely chopped

Serving Size: 2 People

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Preparation Instructions

Whisk together the plain yogurt with the cranberry sauce.

Layer the cranberry yogurt, granola, sliced almonds and persimmon pieces in a serving dish or to-go container.

The original recipe serves two.