Persimmon Flastaff Fluff Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 large: Persimmons, ripe with peel &
1/2 cup: Water,
-- seeds removed,
2 tbsp: Pine nuts,
1 tbsp: Lemon juice,
1/4 tsp: Pure vanilla,
1/8 cup: Dates, pitted
Directions:
Blend persimmons & lemon juice together in a blender at medium speed
until smooth. Divide amnog 4 pudding glasses. Soak dates in the
water. Blend the dates with their soaking water, pine nuts & vanilla,
at medium speed, until creamy. Top each glass with a spoonful of the
nut cream. Serve immediately or cover tightly & store in the
refrigerator for 3 to 5 days.
Frances Kendall, "Sweet Temptations"
Submitted By LAWRENCE KELLIE On 01-08-95
Source from luhu.jp
until smooth. Divide amnog 4 pudding glasses. Soak dates in the
water. Blend the dates with their soaking water, pine nuts & vanilla,
at medium speed, until creamy. Top each glass with a spoonful of the
nut cream. Serve immediately or cover tightly & store in the
refrigerator for 3 to 5 days.
Frances Kendall, "Sweet Temptations"
Submitted By LAWRENCE KELLIE On 01-08-95
Source from luhu.jp