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Ingredientes
- 3/4 c. Persimmons, pureed
- 1 Tbsp. Unflavored gelatin
- 1/3 c. Warm water
- 1 tsp Lemon juice
- 2 x Egg whites, stiffly beaten
Direcciones
- Warer for 5 min.
- Place the softened gelatin in a large bowl. Add in the warm water and stir till gelatin dissolves. Fold in the persimmon puree and lemon juice.
- Chill the mix till it is on the verge of setting, then mix in the egg whites. Pour the jelly into sherbet glasses and chill it till hard and thoroughly chilled - about one more hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 114mg | 3% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 0.34g | 1% |
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