A Slightly Different Prune Whip Recipes

CLOSEST TO MOM'S PRUNE WHIP

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.

PRUNE WHIP

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.

PRUNE WHIP

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.

PRUNE WHIP PIE

Steps:

• Sprinkle gelatin on top of water and set aside.
• Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
• Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
• Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.

A SLIGHTLY DIFFERENT PRUNE WHIP

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.

OLD-FASHIONED PRUNE WHIP

Steps:

• Pit prunes and mash. Blend in lemon peel and lemon juice, 2 tablespoons sugar and salt. To stiffly beaten egg whites, add remaining sugar, beating until mixed well. Fold in prune mixture gently. Pile lightly into 1-1/2 quart baking dish. Bake at 350 degrees for 20-30 minutes or until knife inserted in center comes out clean. Serve warm with custard sauce if desired. Recipe By : Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip