Description
Caramelized persimmons paired with vanilla-infused Greek yogurt and crunchy pumpkin seeds make for a delightful, low-fat breakfast or dessert.
Ingredients
Units
Scale
- 1/4 cup (60 ml) pumpkin seeds
- 1 Fuyu persimmon
- 1/4 cup (60 ml) sugar
- 1 cup (240 ml) 2 percent Greek-style yogurt
- 1 tbsp honey
- 1/2 vanilla bean
Instructions
- Preheat the oven to 300°F. Place the pumpkin seeds on a sheet tray and bake for 10 to 15 minutes, stirring occasionally, until toasted and lightly browned. Remove the seeds from the tray to avoid carryover cooking.
- While the seeds are toasting, slice the Fuyu persimmon into thin wedges.
- In a skillet over medium heat, sprinkle the sugar evenly and allow it to melt without stirring. Once the sugar begins to caramelize and turn a golden brown, add the persimmon slices. Cook for 3-4 minutes, turning occasionally, until the persimmons are caramelized and tender.
- In a bowl, combine the Greek-style yogurt with the seeds from the vanilla bean and the honey. Stir until well mixed.
- To serve, divide the yogurt mixture between two bowls. Top with the caramelized persimmons and sprinkle with toasted pumpkin seeds.
Notes
- Caramelizing the persimmons enhances their natural sweetness.
- Use Fuyu persimmons for their crisp texture.
- Store any leftover yogurt mixture in the refrigerator for up to 2 days.
- Substitute vanilla extract if vanilla beans are unavailable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 40
- Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
- Cholesterol: 5