Persimmon waffles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Persimmons; very soft Hachiya or Fuyu | |
| ¾ | cup | Egg Beaters® 99% Egg Substitute; lightly beaten |
| ½ | cup | Lowfat 1% Milk |
| 1 | teaspoon | Vegetable oil |
| 1 | cup | All-Purpose Flour; Sifted |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Baking soda |
Directions
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 4-6.
Copied with permission from the San Jose Mercury News.
NOTES : Cal 175⅖ 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 EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 02, 1998, converted by MM_Buster v2.0l.