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Persimmon Flastaff Fluff
6 lg Persimmons, ripe with peel & Seeds removed
1 tb Lemon juice
1/8 c Dates, pitted
1/2 c Water
2 tb Pine nuts
1/4 ts Vanilla
Blend persimmons & lemon juice together in a blender at med speed
until smooth. Divide amnog 4 pudding glasses. Soak dates in the
water. Blend the dates with their soaking water, pine nuts & vanilla,
at med 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.
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