Best Raw Persimmon And Banana Pudding Recipes

HEART HEALTHY PERSIMMON PUDDING

Heart Healthy Persimmon Pudding image

Took my grandmothers persimmon pudding recipe and tweaked it a bit to fit into our heart healthy diet. Please be forewarned this is fairly sweet pudding as grandmother had quite the sweet tooth and so does my DH. Also it is best served slightly warm.

Provided by Debbwl

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup self rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 cup persimmon pulp, about 3-4 persimmons
3/4 cup Splenda Sugar Blend for Baking
3/4 cup Egg Beaters egg substitute
1 teaspoon vanilla
1 cup 1% low-fat milk
1/3 cup walnuts, chopped
1/3 cup raisins
whipped topping (optional)

Steps:

Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
Fold in walnuts and raisins.
Pour into waiting 9x9 pan and bake 35-45 minutes or till tooth pick inserted in center comes out clean and top is nicely browned.
Cool at least 30 - 45 minutes before serving.

Nutrition Facts : Calories 192.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 1.5, Sodium 213.2, Carbohydrate 37, Fiber 1.2, Sugar 13.9, Protein 3.5

AUNT EDNA'S PERSIMMON PUDDING

Aunt Edna's Persimmon Pudding image

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.

Provided by Chef Curt

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4 cups sugar
2 eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda
1/4 lb butter, melted
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 cups flour
1 cup brown sugar
1/2 cup water
1 tablespoon flour
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon clove

Steps:

Beat eggs, sugar and persimmon pulp in a large bowl.
(To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
Add to mixture and blend.
Fold in flower, spices, baking powder, and salt.
Add melted butter last and blend well.
Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
Remove pudding from oven, pour sauce over it and allow to cool.

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