.
Ingredients:
2
large persimmon, pureed (1 cup pulp)
1
cup unsweetened applesauce
1
½ cups evaporated lowfat milk
1
cup white sugar
¼
cup light brown sugar
1
egg
½
cup egg substitute
2
tabelspoon melted butter
½
cup raisins
1
cup all purpose flour
1
teaspoon baking soda
1
teaspoon baking powder
½
teaspoon salt
2
teaspoon cinnamon
½
teaspoon ground ginger
¼
teaspoon fresh ground nutmeg
Instructions:
Remove
the stem and some of the "core" of the persimmon and puree in a food processor.
Mix the puree, applesauce, milk and sugars together in a large bowl and
stir until the sugar is dissolved. Whisk in the eggs and egg substitute
along with the cooled melted butter. Stir in the raisins. In a separate
bowl sift together all the dry ingredients. Gently fold the dry ingredients
into the persimmon mixture. Spray individual mini cake molds or large flat
muffin pans with nonstick spray (I like to bake these in heart shaped muffin
pans I have that
are
approximately 3" in diameter and ¾ inch deep). Fill the pans about
½ full with the batter and spoon any remaining batter in evenly
amongst all of them.
Bake
the cakes until they are set and spring back to the touch. Let the cakes
cool in their pans before removing to a platter. Place them into a warm
oven briefly before serving- they will still be quite moist and pudding
like and it brings back the full flavor.
Nutrition
Facts:
Amount
Per Serving: Calories 206
Fat
3.7 g, Cholesterol 26 mg,
Sodium
316 mg,
Courtesy
of: http://www.cyberdiet.com/
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