Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups of Fage 2% Greek Yogurt
  • 2 medium - large Fuyu persimmons (small dice)
  • 2 tablespoons of honey
  • 1 teaspoons honey
  • 2 tablespoons of roasted salted pistachios, chopped (or more to taste)
  • 2 tablespoons pomegranate arils (or more to taste)

Instruction

  • Chop the nuts. Open and seed the pomegranate. Save the rest of the seeds / arils to garnish almost anything!
  • Cut the tops off of the persimmons and discard. Dice the persimmons into small pieces about the size of large peas. Put all but 2-3 tablespoons into a mini processor or blender with 1 teaspoon of honey and puree. Scrape into a small bowl and set aside.
  • In another small bowl, mix the yogurt and honey together until smooth. I like mine tangy. Add more honey per your taste.
  • Assembly: add a 1/4 portion of the yogurt to each of two serving glasses. Add 1/2 of the puree to each of the yogurt portions. Divide the remaining of the yogurt between the two glasses and top each with the diced persimmon, pomegranate seeds, and chopped pistachios.