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Judy Reynold's Persimmon Smoothie Recipe

Winner of the 2005 Persimmon Festival in Mitchell's novelty dessert competition! This decadent persimmon smoothie recipe is surprisingly light and healthy. Using non-fat yogurt and fat-free sweetened condensed milk, you'll enjoy a creamy, delicious treat without the guilt. Perfect for a quick breakfast, healthy snack, or delightful dessert.

Prep Time 5 mins
Cook Time 15 mins
Calories 227.8 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Judy Reynold's Persimmon Smoothie 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Judy Reynold's Persimmon Smoothie

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How to Make Judy Reynold's Persimmon Smoothie

  1. Peel and chop 2 ripe persimmons.
  2. Combine persimmons, yogurt, fat-free sweetened condensed milk, milk, and vanilla extract in a 5-cup blender.
  3. Blend on low speed for 15-20 seconds.
  4. Stop and scrape down the sides of the blender.
  5. Blend on medium-high speed for 45-60 seconds, or until completely smooth.
  6. Pour the smoothie into four 8-ounce glasses.
  7. Garnish each serving with whipped cream and a sprinkle of vanilla bean (optional).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

123g

Fat

27g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Beverages Desserts Fruit Easy Beginner Cook Fall Smoothies Seasonal Taste Mood Sweet