Persimmon with yogurt and chopped hazelnuts
Velvety persimmon turned into an indulgent cream.
Open in the appPer serving
- Calories
- 215 kcal
- Protein
- 10.3 g
- Carbohydrates
- 35.4 g
- Fat
- 5.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Persimmon1
- Nonfat Greek yogurt80 g
- Hazelnuts8 g
Contains: lactose, nuts,
In season: October – December
Method
- Wash the very ripe persimmon, remove the stalk and slice off the top. Scoop out some of the flesh with a teaspoon, leaving a rim so the skin stays upright.
- Mix the flesh with the Greek yoghurt until smooth and spoon it back into the fruit.
- Roughly chop the hazelnuts and scatter them over.
This recipe, sized for you
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