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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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