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 manufacturers 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. Recipe by: Mable & Gar Hoffmans Frozen Yogurt Posted to MC-Recipe Digest V1 #867 by Nancy Berry
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 1.8mg||0 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.5g|
|Protein 0.3g||0 %|
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Calories per serving: 45
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