CookEatShare is also available in English
Cerrar

Receta Persimmon Hickory Nut Chiffon Pie

click to rate
0 votos | 632 views
Raciónes: 2

Ingredientes

Cost per serving $0.26 view details

Direcciones

  1. 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).
  2. 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.
  3. Fill graham cracker crust with this filling. Refrigeratetill hard.

Languages

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%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment