Cranberry Sauce Fall Yogurt Parfait: Thanksgiving Leftovers

Cranberry Sauce Fall Yogurt Parfait with persimmon, pomegranates, and muesli

Happy Thanksgiving!

I'm heading over to my folk's house to hang with them, my brother, and my fun niece and two nephews. I'm thankful for my family and friends. I'm also very thankful for you! I've had a great time seeing all the Bundts you made for National Bundt Day and your comments are so sweet. Even though you think I'm a bit crazy, you are so nice about it. :) I'm working on the round up and hope to have it done before the end of this long weekend.

In the meantime, here is something you can make with your leftover cranberry sauce. It's pretty healthy with non-fat dairy and plenty of fiber in the fruit and muesli...so if you stuffed yourself on Thanksgiving, you can try this. Or, you can just have this with another piece of Thanksgiving pie. ;)

I'm averaging two persimmons a day during persimmon season. You need to use FUYU persimmons, not hachiya persimmons. Hachiya's need to be fully soft and gooey before eating, but you can eat the Fuyu persimmon hard like a apple. My parents have a Fuyu persimmon tree - I'm so lucky!

My bowl was kinda big so I did one round of yogurt, cranberry sauce, muesli, yogurt and fruit. Of course, depending on the size of your bowl/cup/glass, you can layer it as many times as you want.

I like to make extra cranberry sauce during Thanksgiving...so I have some for the rest of the week and put it on practically everything. Sometimes, I'll just grab a spoon and eat some too!

May you have a lovely Thanksgiving holiday with your friends and family!

Cranberry Sauce Fall Yogurt Parfait with persimmon, pomegranates, and muesli

Ingredients:

Greek Yogurt (I use 0% Fage plain yogurt)

Cranberry Sauce

Fuyu persimmon, diced small (don't use hachiya persimmons)

Pomegranate seeds

Muesli (I make my own - recipe coming soon, but Bob's Red Mill Muesli is great too)

Layer ingredients to your liking...can do several layers for something fancy!