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From: Je see ka
On Dec 25, 2007
this was pretty delicious! the only thing that bothered me was that i couldn't really taste the persimmons. but it was still yummy, thanks!
From: realbirdlady
On Oct 25, 2007
A very nice recipe. The proportions of spices and fruits are balanced to bring out the best taste of each one. (I wouldn't have titled it "spicy" - there's no awareness of strong added flavors.) With no oil or butter, and relatively a lot of eggs, the texture is airy and firm. I have adopted some variations, just to better match ingredients that I typically have at hand - north american persimmons, mashed pulp and skins, whole egg, and banana in place of apple sauce. Currants in place of raisins also works well.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (78g) Recipe makes 16 servings The following items or measurements are not included below: 2 cups persimmons |
||
| Calories 211 | ||
| Calories from Fat 18 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 376mg | 15% | |
| Potassium 109mg | 3% | |
| Total Carbohydrate 45.4g | 15% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 21.7g | ||
| Protein 4.0g | 8% | |
| Vitamin A 3mcg | 0% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 3% | |
| Calcium 71mg | 7% | |
| Iron 1mg | 8% | |
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