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Frosting, Persimmon Cream Cheese

Source of Recipe

Nancy Marcus. Forbidden Fruts & forgotten Vegetables. St. Martins Press. NY


List of Ingredients

4 oz cream cheese, softened
3 T persimmon pulp
1 tsp lemon juice
3/4 C confectioners sugar
1/4 C finely chopped nuts


Recipe

In a bowl, cream softened cream cheese until fluffy. Add persimmon pulp, that has been sieved, and lemon juice. Beat until smooth and well blended. Blend in the confectioners sugar gradually until the frosting is of a good spreading consistency. Stir in chopped nuts.