GastriKate's Persimmon Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3 large Egg, fresh, whole, raw 2 tsp Cinnamon, ground 1 tsp Ginger, ground 0.50 tsp Nutmeg, ground 0.50 tsp Salt 1 cup (not packed) Raisins 1 tsp Baking Powder 1 tsp Baking Soda 1 cup Granulated Sugar 2.50 cup Yogurt Plain Greek Yogurt, non-fat 1 cup Flour - Gold medal all purpose flour 6 serving Persimmon (1 fruit 2-1/2" dia x 3-1/2" high) 0.25 cup Butter, salted .25 cup Cream Cheese
Preheat oven to 325°F.
Grease a 9x9 baking pan.
Puree persimmons (you should have 2 cups).
Whisk together dry ingredients in one bowl.
Whisk together wet ingredients in another bowl.
Blend the two together.
Pour into baking pan.
Bake for one hour.
Serving Size: Makes 12 servings
Grease a 9x9 baking pan.
Puree persimmons (you should have 2 cups).
Whisk together dry ingredients in one bowl.
Whisk together wet ingredients in another bowl.
Blend the two together.
Pour into baking pan.
Bake for one hour.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 318.1
- Total Fat: 7.6 g
- Cholesterol: 67.8 mg
- Sodium: 355.5 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 4.4 g
- Protein: 9.4 g
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