Instructions: Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside. Combine brown sugar and yogurt in a small bowl; stir until well-blended.

Spoon 1/4 cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges. 2 tablespoons raspberries, and 2 tablespoons granola. Repeat the layers, ending with granola. Serve immediately.

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