Heart Healthy Persimmon Pudding

Took my grandmothers persimmon pudding recipe and tweaked it a bit to fit into our heart healthy diet. Please be forewarned this is fairly sweet pudding as grandmother had quite the sweet tooth and so does my DH. Also it is best served slightly warm.

• Ready In: 1 hr
• Serves: 8

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)

Directions

1. Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
2. In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
3. Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
4. Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
5. Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
6. Fold in walnuts and raisins.
7. 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.
8. Cool at least 30 - 45 minutes before serving.