• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Persimmon Frozen Yogurt

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 2 lg Persimmons; peeled, seeded,
  • -or 3 small
  • 1 ts Lemon juice
  • 1/2 c Granulated sugar
  • 2 tb Light corn syrup
  • 1 ts Unflavored gelatin
  • 1/4 c Milk; 1% lowfat
  • 1 c 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?