Judy Reynold'S Persimmon Smoothie - cooking recipe

Ingredients

1 cup persimmon pulp
12 ounces plain yogurt
1/2 cup half-and-half cream
1/3 cup sweetened condensed milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 - 1/3 cup sugar
2 cups crushed ice
garnish
whipped cream
vanilla bean

Preparation

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.