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Ingredients
| persimmons (pureed): 1 cup |
| whole plain yogurt: 12 oz |
| half and half cream: 1/2 cup |
| sweetened condensed milk: 1/3 cup |
| ground cinnamon: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| granulated sugar: 1/3 cup |
| ice cubes (crushed): 2 cups |
| whipped cream topping |
| whole vanilla beans |
Judy Reynold's Persimmon Smoothie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- 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.