Recipe - Persimmon Waffles

1 Persimmons; very soft
Hachiya or Fuyu
Three fourths cup Egg Beaters® 99% Egg
Substitute; lightly beaten
One half cup Lowfat 1% Milk
1 teaspoon Vegetable oil
1 cup AllPurpose Flour; Sifted
One half teaspoon Salt
1 tablespoon Sugar
2 teaspoon Baking soda

Remove persimmon pulp from skin and mash in a medium bowl. Add egg
substitute, milk and oil.

In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and
baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.

Serves 46.

Copied with permission from the San Jose Mercury News.

NOTES : Cal 175.4 Total Fat 1.8g Sat Fat 0.4g Carb 32/4g Fib 0g Pro 6.9g
Sod 976mg CFF 9.3%

Recipe by: :

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Nov 02,
1998, converted by MM_Buster v2.0l.