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Nutritional analysis per serving: Calories 111, Protein 2g, Fat 4g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium 223mg

Poached Persimmons
Makes 6 servings
Each serving equals one 5 A Day serving


6 firm-ripe Fuyu persimmons, (about 1 1/2 pounds)
1/2 cup dry white wine
3/4 cup orange juice
1/4 cup sugar
1 tsp fresh gingerroot, peeled and minced
1/4 tsp cinnamon

Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.

Nutritional analysis per serving: Calories 92, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 20g, Fiber 0g, Sodium 3mg.

Persimmon Yogurt Parfait
Makes 4 servings
Each serving equals one 5 A Day serving


2 Persimmons
1 Tbsp brown sugar
2 cups non-fat vanilla yogurt
1 cup fresh raspberries
1 cup low-fat granola

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 well-blended.

Spoon 1/4 cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges. 2 tablespoons raspberries and 2 tablespoons granola. Repeat the layers, ending with granola. Serve immediately.

Nutritional analysis per serving: Calories 276, Protein 9g, Fat 2g, Calories From Fat 6%, Cholesterol 2mg, Carbohydrates 57g, Fiber 4g, Sodium 110mg.

Persimmon Sorbet
Makes 1 quart or 8 servings
Each serving equals one 5 A Day serving


4 cups persimmon puree
1/2 cup granulated sugar
1/2 cup water

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