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Ingredients
- 1/2 c. brown sugar
- 1 env. unflavored gelatin
- 1/2 teaspoon salt
- 3 egg yolks, slightly beaten
- 2/3 c. lowfat milk
Directions
- In a saucepan combine ingredients. Cook and stir till mix comes to boil. Remove from heat. Stir in 1 heaping cupful persimmon pulp. Refrigeratejust till mix mounds slightly when stirred (about 1 hour - do not let it get too stiff).
- Beat the 3 egg whites. Gradually add in 1/4 c. sugar. When egg whites are stiff, mix in the partly stiffened persimmon mix and 1/4 c. minced hickory nuts.
- Fill graham cracker crust with this filling. Refrigeratetill hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 2 servings | |
| Calories 254 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 646mg | 27% |
| Potassium 195mg | 6% |
| Total Carbs 60.52g | 16% |
| Dietary Fiber 0.0g | 0% |
| Sugars 59.98g | 40% |
| Protein 3.02g | 5% |
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