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Persimmon Frozen Yogurt
Recipe By : Mable & Gar Hoffman's Frozen Yogurt
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Yogurt Low Fat
Stir Frozen
Amount Measure Ingredient -- Preparation Method
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2 large persimmons -- peeled, seeded
--or 3 small
1 teaspoon lemon juice
1/2 cup granulated sugar
2 tablespoons light corn syrup
1 teaspoon unflavored gelatin
1/4 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 fig-shaped persimmon, has a bright
golden-orange color and should not be used until it is very soft. The
tomato-shape Fuyu is reddish-orange 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.
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