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Persimmon Frozen Yogurt
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.
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