150g Greek style yogurt
60g fresh persimmons
30 ml of tap water
1. Put the oatmeal in the pan without any fat.
2. Toast them, stirring constantly, until golden brown.
3. Then put them on a plate and let them cool down briefly.
4. Peel the persimmon and put it in a bowl with the water. Mix
the whole thing into a fine puree.
5. Put the yogurt, the toasted oatmeal, and the puree in layers
in a glass and serve.
Carbohydrates: 26.9 g
Protein: 8.1 g
Fat: 16.1 g