Judy Reynolds Persimmon Smoothie Recipes

JUDY REYNOLD'S PERSIMMON SMOOTHIE

Judy Reynold's Persimmon Smoothie image

2005 Persimmon Novelty Dessert winner from the persimmon festival in Mitchell. You can use non-fat yogurt and fat-free sweetened condensed milk and it will still be a decadent treat!

Provided by cookiedog

Categories Smoothies

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup persimmon pulp
12 ounces plain yogurt
1/2 cup half-and-half cream
1/3 cup sweetened condensed milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4-1/3 cup sugar
2 cups crushed ice
whipped cream
vanilla bean

Steps:

Place all smoothie ingredients in a 5 cup blender.
Cover and blend on low speed about 15 to 20 seconds.
Scrape down the sides of the blender.
Blend the ingredients on medium speed an additional 45 to 50 seconds until mixture is smooth.
Divide smoothie mixture evenly into 4 8-oz. glasses.
Garnish each serving with whip cream and vanilla bean.

Nutrition Facts : Calories 227.8, Fat 8.7, SaturatedFat 5.5, Cholesterol 31.8, Sodium 89.5, Carbohydrate 32.2, Fiber 0.1, Sugar 30.8, Protein 6.1

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