| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Vegetables |
|
: breads, Breakfast, Fruits, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Persimmons; very soft Hachiya or Fuyu |
| 3/4 |
c |
Egg Beaters® 99% Egg Substitute; lightly beaten |
| 1/2 |
c |
Lowfat 1% Milk |
| 1 |
ts |
Vegetable oil |
| 1 |
c |
All-Purpose Flour; Sifted |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking soda |
INSTRUCTIONS
Remove persimmon pulp from skin and mash in a medium bowl. Add egg
substitute, milk and oil.
In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and
baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.
Serves 4-6.
Copied with permission from the San Jose Mercury News.
NOTES : Cal 175.4 Total Fat 1.8g Sat Fat 0.4g Carb 32/4g Fib 0g Pro 6.9g
Sod 976mg CFF 9.3%
Recipe by: :
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 02,
1998, converted by MM_Buster v2.0l.
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