Recipe - Persimmon Fudge

2 lg Persimmons; peeled, seeded,
or 3 small
1 teaspoon Lemon juice
One half cup Granulated sugar
2 tablespoon Light corn syrup
1 teaspoon Unflavored gelatin
One fourth cup Milk; 1% lowfat
1 cup Plain lowfat yogurt; stirred

In a blender or food processor fitted with a metal blade, puree the
persimmons with lemon juice, sugar and corn syrup. In a small saucepan,
sprinkle the gelatin over the milk; let stand for 1 minute. Cook and stir
over low heat until the gelatin dissolves. Combine with the persimmon
puree. Stir in the yogurt. Freeze in an ice cream maker according to the
manufacturer's directions. Makes about 1 quart. Note: Hachiya, a figshaped
persimmon, has a bright goldenorange color and should not be used until it
is very soft. The tomatoshape Fuyu is reddishorange and may be used when
soft but slightly firm. Penny Halsey (ATBN65B). Nutrition: 117 calories, 3g
protein, 27g carbohydrate, 1g fat, 2mg cholesterol, 28mg sodium.

Recipe by: Mable & Gar Hoffman's Frozen Yogurt

Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997