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Prune Whip

Goulash.Chefs's picture
Ingredients
  Prunes 5 Ounce, strained (Baby Food, 2 Jars)
  Prune juice 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Egg whites 2 , stiffly beaten
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

MAKING
1 In a bowl, combine the prunes, prune juice, boiling water, sugar, cinnamon and salt.
2 In a small bowl, combine the cornstarch and cold water until smooth.
3 Gradually stir into the prune mixture.
4 Cook over low heat, stirring constantly boiling point.and bring the mixture to the boiling point.
5 Cook for another 5 minutes, stirring occasionally.
6 Allow to cool and stir in the lemon juice and walnuts, if used.
7 Gently fold in the egg whites and whipped cream.
8 Transfer the mixture into 8 individual serving dishes or a mold.
9 Place in the refrigerator and chill.

SERVING
10 Serve garnished with a dab of whipped or sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday
Cook Time: 
45 Minutes
Servings: 
8

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