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
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 PUDDING
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
TANGY PRUNE WHIP
This is delicious though an unusual dessert that my children really enjoyed (just don't tell anyone you made it with PRUNES!). So light and fluffy, it's perfect after a big meal or when you just want a 'taste'. Please note that raw egg whites are called for so ONLY use fresh eggs that have no cracks. Always wash your eggs well before cracking them open. Please note that times may vary with each cook as we all work differently and that a 1st time recipe usually takes extra care.
Provided by sharflan
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
- In a large bowl, beat egg whites til stiff but not dry.
- Fold the prune puree into the egg whites.
- Spoon into serving dishes and chill.
- Serve with a dab of whipped cream on top!
- *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
- **Recipe time given is for prepared prunes. Cooking time shown is for chilling.
PRUNE WHIP OR PRUNE FOOL
This is very easy and good. Serve as a dessert by itself or spoon over ice cream or a slice of cake. Preparation time is included in the cooking time. Does not include chilling time.
Provided by Stella Mae
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
- After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
- When prune mixture is thoroughly chilled, fold in the beaten egg whites.
- Cover and return to the refrigerator until needed.
- When ready to serve, put prune mixture into small bowls.
- Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
- Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.
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
PRUNE WHIP PIE
Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
- Add salt, lemon juice and rind.
- Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
- Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.
Nutrition Facts : Calories 426, Fat 10.2, SaturatedFat 2.5, Sodium 232.9, Carbohydrate 83.6, Fiber 5.2, Sugar 55.1, Protein 4.9
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
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PRUNE WHIP RECIPE | SIDECHEF
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5/5 (1)Total Time 4 hrs 10 minsCuisine AmericanCalories 96 per serving
- Place Dried Pitted Prunes (1 cup) in a medium size bowl and cover with water, just enough that all the prunes are submerged.
- After soaking, toss prunes and Filtered Water (1 cup) in a blender or food processor and whip em! Whip em' good! Continue until you achieve the desired consistency - pudding or whipped.
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