Persimmon Fluff

8 Servings

• 6 large persimmons, ripe with peel & seeds removed
• 1 tablespoons lemon juice
• 1/8 cups dates, pitted
• 1/2 cups water
• 2 tablespoons pine nuts
• 1/4 teaspoons vanilla

1. Blend persimmons & lemon juice together in a blender at med speed until smooth.
2. Divide among 4 pudding glasses.
3. Soak dates in the water.
4. Blend the dates with their soaking water, pine nuts & vanilla, at med speed, until creamy.
5. Top each glass with a spoonful of the nut cream.
6. Serve immediately or cover tightly & store in the refrigerator for 3 to 5 days.