PRUNE WHIP
An old-fashioned classic, this one sure brings back the memories.
Provided by Meade Ferguson
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
- Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
- Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 35.3 g, Fat 0.2 g, Fiber 2.7 g, Protein 4.6 g, Sodium 57.1 mg, Sugar 27.7 g
PRUNE WHIP
This is from the 1950's. I used to make it with my Grandma! To be politically correct, prunes are now being called dried plums--but they taste just as good!
Provided by Stewie
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat together 3 egg whites with salt.
- Add the 6 Tbsp.
- sugar and beat until stiff.
- Fold in the prunes and lemon juice.
- Place in a casserole dish and place the dish in a pan of water.
- Bake at 350F for 30 minutes.
- Custard: Scald the milk in a double boiler.
- Beat together egg yolks, sugar and vanilla.
- Add this egg mixture slowly to the milk.
- Continue cooking to thicken.
- Serve the prune whip with the custard on top.
Nutrition Facts : Calories 160.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 100.1, Sodium 149.8, Carbohydrate 28.4, Fiber 1, Sugar 23.3, Protein 4.6
A SLIGHTLY DIFFERENT PRUNE WHIP
there are a few prune whip recipes out here but this one is a bit different.. i think the custard sauce is what makes it yumm-e
Provided by ssej1078_1251510
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make whip.
- cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
- puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
- with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
- add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
- chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
- refrigerate and top with the custard sauce ( above) as follows:.
- To make the CUSTARD SAUCE follow the below.
- 1 c milk.
- 2 egg yolks.
- 3 tbs sugar.
- dash salt.
- 1/2 tsp vanilla.
- heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
- in small bowl lightly beat the egg yolks with sugar and salt.
- gradually add the hot milk beating constantly.
- return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
- stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.
Nutrition Facts : Calories 140.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 74.6, Sodium 96.3, Carbohydrate 17.2, Sugar 14.8, Protein 3.5
CLOSEST TO MOM'S PRUNE WHIP
For a classic dessert, I whip up this delicious recipe. It is so pretty served in parfait dishes or dessert dishes.-Marie Zillmann, Glenview, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.
Nutrition Facts : Calories 300 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 24mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
PRUNE WHIP
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved set aside.In another small saucepan over high heat, bring prunes, water and sugar to a boil. Cover, remove from heat and let stand for 5 to 7 minutes or until prunes are softened. Place in a blender container. Cover and blend at high speed for 30 seconds or until thickened and well blended.In a large metal bowl, mix water, vanilla, gelatin and prune mixture. Place bowl in a larger bowl half filled with ice water. Stir mixture until syrupy. Remove bowl from water bath.In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Replace prune mixture over water and stir until mixture mounds slightly when dropped from a spoon. Fold in egg whites. Spoon into six dessert dishes. Chill for 30 minutes or until set. Serve with Vanilla Custard Sauce (see below).
Nutrition Facts : Nutritional Facts Serves
PRUNE RUGELACH
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 32
Number Of Ingredients 10
Steps:
- Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
- Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
- To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
- Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
- Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.
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