Persimmon waffles

4 Servings

Ingredients

Quantity Ingredient
1 Persimmons; very soft Hachiya or Fuyu
¾ cup Egg Beaters® 99% Egg Substitute; lightly beaten
½ cup Lowfat 1% Milk
1 teaspoon Vegetable oil
1 cup All-Purpose Flour; Sifted
½ teaspoon Salt
1 tablespoon Sugar
2 teaspoons Baking soda

Directions

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 175⅖ 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@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

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