Judy Reynold's Persimmon Smoothie |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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2005 Persimmon Novelty Dessert winner from the persimmon festival in Mitchell. You can use non-fat yogurt and fat-free sweetened condensed milk and it will still be a decadent treat! Ingredients:
1 cup persimmon pulp |
12 ounces plain yogurt |
1/2 cup half-and-half cream |
1/3 cup sweetened condensed milk |
1/2 teaspoon cinnamon |
1/2 teaspoon vanilla |
1/4-1/3 cup sugar |
2 cups crushed ice |
whipped cream |
vanilla bean |
Directions:
1. Place all smoothie ingredients in a 5 cup blender.
2. Cover and blend on low speed about 15 to 20 seconds.
3. Scrape down the sides of the blender.
4. Blend the ingredients on medium speed an additional 45 to 50 seconds until mixture is smooth.
5. Divide smoothie mixture evenly into 4 8-oz. glasses.
6. Garnish each serving with whip cream and vanilla bean.
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