Heart Healthy Persimmon Pudding - cooking recipe

Ingredients

1 cup self rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 cup persimmon pulp, about 3-4 persimmons
3/4 cup Splenda Sugar Blend for Baking
3/4 cup Egg Beaters egg substitute
1 teaspoon vanilla
1 cup 1% low-fat milk
1/3 cup walnuts, chopped
1/3 cup raisins
whipped topping (optional)

Preparation

Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
Fold in walnuts and raisins.
Pour into waiting 9x9 pan and bake 35-45 minutes or till tooth pick inserted in center comes out clean and top is nicely browned.
Cool at least 30 - 45 minutes before serving.