Persimmon yogurt

 
                          Persimmon Frozen Yogurt
 
 Recipe By     : Mable & Gar Hoffman's Frozen Yogurt
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Frozen Yogurt                    Low Fat
                 Stir Frozen
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         persimmons -- peeled, seeded
                         --or 3 small
    1      teaspoon      lemon juice
      1/2  cup           granulated sugar
    2      tablespoons   light corn syrup
    1      teaspoon      unflavored gelatin
      1/4  cup           milk, 1% lowfat
    1      cup           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.
 
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