Januaryis usually in South Tyrol afreezing cold month, withclear azure skiesandbiting airstreamsfrom the North. You can smell in the air that the pale winter sun becomes more intense and starts melting snow. You can seeindomitable flowerslike calycanthus and snowdropsbloom in the snoworstubborn plantslike magnolias and vinesprepare fresh budsdespite the frost.
Prolonged cold weather conditionsweakened our body, while the festive food marathon frayed it. We are moresensitive to seasonal bugsand need a proper help to be prepared for the upcoming springtime.
Many of you could think of vitamin supplements and energy boosters. Nevertheless, why should we resort to industrial chemistry whennature and foodstuffs could provide all necessary?
I would like to suggest anappetizing breakfast cupthat mixes simplicity, taste and naturalness:my persimmon and yogurt jar!
Igot the idea froman unforgettable dessertmy momused to prepare during wintertime, but Imade it lighterand suitable for an everyday first mealrich in nutrients, colour and flavour.
Key players areSouth Tyrolean seasonal fresh persimmonandorganic yogurt, with a bit ofhoney and amaretto-crumbs. Moreover, both main ingredients arezero mile products: a healthy and sustainable choice, supporting local producers.
I am a big fan of persimmon, so I will deepen its qualities and oddities in a future dedicated post.
Ingredients (serves 4):
A couple of ripe persimmons
A 500 gr. package of organic whole milk yogurt
2 teaspoons of honey
10 amaretto biscuits
Mint leaves for decoration
The procedureis ridiculously easy and quick.
Blendthe persimmon pulp into a cream, adding honey.
Roughlycrackamaretto biscuits to get crumbs.
Placeboth ingredients into a jar or into a cup,alternatingcrumbs with cream.
Decorateyour top layer as you prefer. I like adding mint leaves and an unbroken amaretto.
My tip:
Arrangemore jars at once, cover with plastic wrap andplace in the fridge: you’ll have your breakfast prepared for the whole week and will save time without giving up on quality and health.
Why is this recipe a tasty and balanced choice?
Yogurtis rich in protein, calcium, riboflavin, vitamin B6 and B12, and contains lactobacilli and bifidobacteria. Lactose-intolerant individuals often tolerate yogurt better than milk or cheese.
Persimmonhas high levels of dietary fiber, sodium, potassium, magnesium, calcium, iron and manganese, but low levels of copper and zinc. They also contain vitamin C and provitamin A beta-carotene.
Thelightly acid taste and creamy consistenceof yogurt well chimes with thesweet and fluid persimmon mash, whilecrumbs make contrastbringing about unexpected crunchiness and a pleasant almond aroma.
I usually build this recipe in a glass jar: I like seeing themulti-layered compositionand plunge deep my spoon to reach every different flavour and texture.
Variations:
Usegoat’s milk yogurtto gain an unusual and lactose-free version
Trydifferent persimmon varietieslike vanilla, chocolate or black persimmon
Personalize crumbschoosing your favourite or digestive cookies
Ok,I’ll confess… while preparing the recipe shots I could not resist it andscarfed down my masterpiece!
Will you try out this recipe? Do you find it interesting?
I’d like to know your impressions or variations, let me hear from you!