Apple Snow Food

APPLE SNOW

Apple Snow image

Fluffy and sweet, this apple treat is from the UK and goes great with ladyfingers and cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Judith

Categories World Cuisine Recipes European UK and Ireland English

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

6 large apples - peeled, cored and chopped
3 tablespoons water
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon vanilla extract
1 egg white

Steps:

In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

Nutrition Facts : Calories 268 calories, Carbohydrate 68.4 g, Fat 0.8 g, Fiber 6.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 9.7 mg, Sugar 61.8 g

SILKY APPLE SNOW

Silky Apple Snow image

Make and share this Silky Apple Snow recipe from Food.com.

Provided by Cinnamon1025

Categories Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs apples
3 tablespoons water
1 teaspoon lemon juice
1/2 cup sugar
3 egg whites
whipped cream (optional)
brown sugar (optional) or crumbled vanilla wafer cookie (optional)

Steps:

Peel and core apples.
Slice into a saucepan.
Add water and lemon juice.
Cook covered on low heat for about 15 minutes until apples are soft.
Put apples and sugar in a blender and mix into a puree.
Set aside until mixture is cool.
Whisk the egg whites until they are stiff, and fold them into the apple mixture.
Divide into serving bowls and allow to chill in refrigerator.
Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).

Nutrition Facts : Calories 132.3, Fat 0.2, Sodium 28.7, Carbohydrate 32.5, Fiber 2.7, Sugar 28.6, Protein 2.1

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