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Prune Aspic

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  Unflavored gelatin 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Canned prune juice 3 1⁄2 Cup (56 tbs)
  Canned prunes 4 Cup (64 tbs), pitted and coarsely chopped
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon

Soften gelatin in cold water.
Heat prune juice and dissolve gelatin.
Cool until mixture begins to thicken.
Add prunes, walnuts, and lemon juice.
Pour into ring mold and chill until firm.
Unmold and fill center with cream cheese beaten with light cream to the consistency of whipped cream.
Sprinkle top with grated lemon.
Try this with turkey, chicken or ham.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2125 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 127.7 mg5.3%

Total Carbohydrates 428 g142.7%

Dietary Fiber 51.2 g204.7%

Sugars 144.6 g

Protein 49 g98.4%

Vitamin A 153.7% Vitamin C 127.6%

Calcium 32.9% Iron 91.9%

*Based on a 2000 Calorie diet

Prune Aspic Recipe