Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Persimmon Yogurt with Millet Flakes
- Ingredients
- 1 fully ripe Persimmon
- 5 ozs Yogurt (low-fat)
- 3 Tbsps Millet flake
- 1 tsp honey
Rinse the persimmon, pat dry and halve.
Use a spoon to scoop out the pulp onto a plate and mash finely with a fork.
Mix together the yogurt, millet flakes and honey in a bowl. Mix in the mashed persimmon. Serve the persimmon yogurt in the hollowed-out fruit halves or in a bowl.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
Healthy, because
A strong start to the day: Persimmon tastes sweet and sour and provides plenty of vitamin A. Fiber and water-rich fruit flesh can help you get a sluggish gut going and the low fruit acidity makes it digestible even for people with sensitive stomachs and intestines. The mild millet provides blood-forming iron and with its high silicon content strengthens bones, skin, and hair.
Even smarter
The kaki fruit is native to Asia and the origin of the cultivated Sharon fruit, which is grown in Israel. A ripe persimmon is orange in colour, yields under pressure and is soft enough to spoon. Unripe persimmons ripen when stored. Kakis have a slightly thicker skin than the sharon fruit. If you want to serve the persimmon yogurt with millet flakes in the fruit, it is recommended to use a sharon fruit, because then the whole fruit can be distorted. Depending on the age and preference of your child, you can also use seedy oat flakes or other cereal flakes.