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Prune Aspic

Salad.Dominion's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 1⁄2 Cup (8 tbs) (Cold)
  Prune 3 1⁄2 Cup (56 tbs)
  Bottled prune juice 3 1⁄2 Cup (56 tbs)
  Prunes 4 Cup (64 tbs), cooked, pitted, coarsely chopped
  Lemon juice 2 Tablespoon
  Cream cheese 8 Ounce (1 Package)
  Milk 3 Tablespoon
  Orange slices 1 Cup (16 tbs)
Directions

MAKING
1) In a bowl, soak the gelatin in cold water to soften.
2) In a large saucepan, pour the prune juice and heat.
3) Stir in the gelatin mixture until dissolved, then turn off the heat.
4) Place in the refrigerator until the mixture is partially set.
5) Stir in the prunes and lemon juice to partially set gelatin mixture.
6) In a lightly oiled 1 - 1/ 2-quart ring mold, pour the mixture and refrigerate until firm.
7) In a small bowl, blend the cream cheese and milk, until the cream cheese is smooth.
8) Turn out the mold on a serving plate, garnish with the orange slices.

SERVING
9) Spoon the cream cheese mixture into center of the ring and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1307 Calories from Fat 184

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 11.4 g57.2%

Trans Fat 0 g

Cholesterol 63.5 mg21.2%

Sodium 255.4 mg10.6%

Total Carbohydrates 287 g95.7%

Dietary Fiber 25.8 g103.3%

Sugars 170.2 g

Protein 18 g36.3%

Vitamin A 65.6% Vitamin C 10.8%

Calcium 27% Iron 18.5%

*Based on a 2000 Calorie diet

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Prune Aspic Recipe