Persimmon flastaff fluff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Persimmons, ripe with peel & seeds removed |
| 1 | tablespoon | Lemon juice |
| ⅛ | cup | Dates, pitted |
| ½ | cup | Water |
| 2 | tablespoons | Pine nuts |
| ¼ | teaspoon | Pure vanilla |
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