Heart Healthy Persimmon Pudding Recipes

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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

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

MYSTERY LADY'S PERSIMMON PUDDING



Mystery Lady's Persimmon Pudding image

The name is pudding, but the texture is more like an extremely moist cake. This recipe IS the holiday season to me. My grandmother makes it every Thanksgiving and Christmas. She used to make it the hard way, but learned a trick in the grocery line one year. A lady had several spice cake mixes and Grandma asked what she was making - she said persimmon pudding. Grandma got the recipe and never looked back. :-) I can't tell you how many people I've had say "eww, persimmon pudding?" only to beg for another piece!

Provided by Soup Fly

Categories     Dessert

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 3/4 ounce) box spice cake mix
3 eggs
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)

Steps:

  • Mix cake mix, eggs, oil and water together in large bowl.
  • Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
  • Add persimmon pulp to batter and mix well.
  • Pour batter into a lightly greased 9"x13" cake pan.
  • Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
  • Allow to cool.
  • Serve cold or at room temperature.
  • Cool Whip or whipped cream is an excellent topping!

PERSIMMON PUDDING



Persimmon Pudding image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Provided by Rhonda O

Categories     Fruit

Time 1h30m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

Steps:

  • Combine persimmon pulp with sugar.
  • Beat in eggs. Mix in milk, then butter.
  • Sift or stir flour with baking powder, cinnamon, nutmeg.
  • Mix with persimmon mixture.
  • Pour batter into a well greased 9-inch square cake pan.
  • Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5

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