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"Too Light To Be Pudding" Persimmon Pudding

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"Too Light To Be Pudding" Persimmon Pudding

This is a very easy and healthy persimmon pudding that is very light and smooth. It is made by blending yogurt and tofu, which gain body when combined with frozen persimmon. Make sure you buy soft persimmons, and let them ripen until they are extremely soft and saggy. If you eat them too soon, their flesh has an astringent taste.

2 Hachiya persimmons
½ cup silken tofu
½ cup 2% fat Greek yogurt
1 T agave nectar
1 ½ tsp. fresh ginger, minced
2 limes

Slice one of the persimmons in half, and scoop out the flesh. Freeze completely.
Combine the tofu, yogurt, agave nectar, ginger, and the juice from one of the limes in a blender. Add the frozen persimmon and blend until smooth.
Cut the other persimmon in half, scoop out the flesh, and divide among 2 bowls. Squeeze some fresh lime juice over the fresh fruit, and then top with the puree.
Garnish with some fruit and a piece of candied ginger and serve immediately.

January 9, 2008


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