Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Cranberry Cherry Syrah Sauce
© 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

from Cranberry Persimmon Parfait for Breakfast, the Week of November 20, 2016.
View the next recipe for this meal.

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

Share

 

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.