Persimmon Cream
Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!
Servings per recipe: 6
Calories per serving: 348
Preparation time: 20m
Total cooking time: 20m
Ingredients:
- 3 1/2 tablespoons honey
- 7 ripe persimmons, peeled and pureed
- 1 pint chilled whipping cream
Directions:
- 1 Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
- 2 With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.
Nutrion facts:
| Total Fat | 29.5g | 45% |
| Saturated Fat | 18.0g | |
| Cholesterol | 109mg | 36% |
| Sodium | 31mg | 1% |
| Potassium | 156mg | 4% |
| Total Carbohydrates | 22.1g | 7% |
| Dietary Fiber | 0.5g | 2% |
| Protein | 1.9g | 4% |
| Sugars | 10g | |
| Vitamin A | 1166IU | |
| Vitamin C | 20mg | |
| Calcium | 60mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 0mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 6mg | |
| Folate | 6mcg |
