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Persimmon Whip

Healthycooking's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Honey 1 1⁄2 Tablespoon
  Lemon juice 2 Teaspoon
  Persimmon pulp 1 1⁄2 Cup (24 tbs)
  Salt 1⁄8 Teaspoon
  Egg whites 2 , beaten stiff

Put 1/2 cup persimmon pulp into the top of a double boiler.
Sprinkle gelatin over it and let it soak for 5 minutes.
Heat over boiling water, stirring until gelatin is dissolved.
Remove from heat.
Add honey, lemon juice, remaining persimmon pulp and salt.
Pour into a bowl and cool.
Refrigerate until almost set.
Fold in stiffly beaten egg whites.
Pour into serving dish and refrigerate several hours until it is set.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 451 Calories from Fat 7

% Daily Value*

Total Fat 0.81 g1.3%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 401.9 mg16.7%

Total Carbohydrates 87 g28.9%

Dietary Fiber 13 g52.2%

Sugars 64.2 g

Protein 34 g68.4%

Vitamin A 117.2% Vitamin C 52.9%

Calcium 5.2% Iron 5.7%

*Based on a 2000 Calorie diet

Persimmon Whip Recipe