Persimmon flastaff fluff
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Recipe by: ayette
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 lg Persimmons, ripe with peel 1/2 c Water
-- seeds removed 2 tb Pine nuts
1 tb Lemon juice 1/4 ts Pure vanilla
1/8 c Dates, pitted
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
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