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Prune Whip Recipes
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
Heat 1 2 cup prune juice combined with the sugar. Soften gelatin in 1 4 cup cold prune juice. Let stand for 5 minutes. Add hot prune juice mixture and stir until gelatin is dissolved. Add prune pulp lemon juice to taste and salt. Let cool over ice water or in
Easy Prune Whip
GETTING READY 1 Preheat the oven to 350 F. MAKING 2 In a large bowl beat the egg whites and salt until foamy gradually beat in the sugar until firm peaks are formed. 3 Beat in the lemon rind and juice then fold in the prunes and 1 4 cup walnuts. 4 In a
Santa Clara Prune Whip
Dissolve gelatin in boiling water. Add cold water salt and orange rind. Place bowl of gelatin in a larger bowl of ice and water. Stir until slightly thickened then whip until fluffy and thick. Add sugar to prune pulp and fold into whipped gelatin. Pile lightly
Jellied Prune Whip
Force prunes through a food mill or sieve into a bowl. Stir in lemon juice. Beat egg whites with salt until frothy. Add sugar gradually beating until stiff peaks are formed. Turn beaten egg whites and whipped cream onto prune puree and gently fold together
Creamy Prune Whip
1. Place prunes icing sugar Cointreau or orange juice and orange rind in a food processor or blender and process until smooth. Transfer to a bowl and stir in walnuts and cake crumbs. 2. Beat egg whites until soft peaks form then gradually add sugar beating
Puffed Prune Whip
Chill evaporated milk in refrigerator tray until nearly frozen. Beat with rotary beater or electric mixer until stiff add sugar and salt and continue beating until no grains of sugar remain. Fold in juices and fruit. Freeze.
Frozen Prune Whip
Combine strained prunes and lemon juice in a small bowl stir to mix. Beat the egg whites and salt to soft peaks. Gradually add the sugar replacement beat to stiff peaks. Fold prune mixture into stiffly beaten egg whites. Spoon into four sherbet or dessert
Wash prunes thoroughly. Barely cover them with water and soak 1 to 3 hours then simmer until tender in the same water. Cool. Drain off and measure liquid add lemon juice and enough water to make 2 cups. Heat liquid to boiling remove from heat and stir in the
MAKING 1 Dice the prunes into small pieces blend well with the yogurt and brandy optional . 2 Stiffly whisk the egg white fold into the yogurt mixture. SERVING 3 Pour into at all stemmed glass garnish with the flaked almonds and serve immediately.
Prune and Yogurt Whip
In a blender puree the prunes with the juice they are packed in. Add the softened gelatin and blend again. Simmer the puree uncovered in a heavy skillet to reduce the mixture cool slightly. Add lemon juice and vanilla. Gently fold the puree into the beaten egg
Beat egg whites until stiff peaks form. Gradually add sugar beating continuously until mixture forms stiff dry peaks. Combine prunes and lemon juice fold into egg whites and chill. As this dessert does not stand up well it should be used within 1 2 hour of
Beat cream or evaporated milk until stiff add salt gradually beat in sugar until very stiff. Fold in the chilled prune puree and grated rind carefully leaving the mixture streaked. Serve chilled plain or with cream or Soft Custard.
Prune Whip Dessert
Beat prune filling into prepared dessert mix. Fold in marsh mallows if desired.
Old Fashioned Prune Whip
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