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Yoghurt with Persimmon and Cardamom

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5 of 2 votes
Here’s a simple breakfast or dessert recipe for winter: Yoghurt with Persimmon and Cardamom. In this recipe, I have used the persimmon in two forms: in compote and as is, cut into pieces. The taste of cardamom blends perfectly with the sweetness of persimmon. 
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine Mediterranean
Servings 4
Calories 246 kcal

Ingredients
  

Instructions
 

  • Mix the yogurt with half the honey (1 tablespoon), half the cardamom (1 teaspoon) and the vanilla extract.
  • Cut off the end of the persimmons and roughly chop one of the persimmons, leaving the skin on. Put it in a blender and add the remaining honey and cardamom. Add a little vanilla extract and the lemon juice. Blend well until you have a compote.
  • Cut the other persimmon into nice slices and then into quarters.
  • In a bowl or pretty glass, pour the yogurt, the persimmon compote, a few pieces of fresh persimmon and the granola. Finish with a pinch of cardamom.

Nutrition

Calories: 246kcalCarbohydrates: 48gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 61mgPotassium: 490mgFiber: 1gSugar: 16gVitamin A: 136IUVitamin C: 61mgCalcium: 188mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!