Best Prune Whip Recipes

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CLOSEST TO MOM'S PRUNE WHIP



Closest to Mom's Prune Whip image

For a classic dessert, I whip up this delicious recipe. It is so pretty served in parfait dishes or dessert dishes.-Marie Zillmann, Glenview, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 4

14 pitted dried plums (prunes)
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

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.

Nutrition Facts : Calories 300 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 24mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

PRUNE WHIP



Prune Whip image

This is from the 1950's. I used to make it with my Grandma! To be politically correct, prunes are now being called dried plums--but they taste just as good!

Provided by Stewie

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 egg whites (save the yolks for the custard)
1/4 teaspoon salt
6 tablespoons sugar
1 (8 ounce) jar prune baby food
1 tablespoon lemon juice
1 cup milk
3 egg yolks
3 tablespoons sugar
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 160.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 100.1, Sodium 149.8, Carbohydrate 28.4, Fiber 1, Sugar 23.3, Protein 4.6

PRUNE WHIP PIE



Prune Whip Pie image

This recipe is from my grandmother's old cookbook. Top with whipped cream or whipped topping just before serving.

Provided by HAYCO

Categories     Desserts     Pies     Vintage Pie Recipes

Time 6h32m

Yield 8

Number Of Ingredients 10

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
¾ cup pureed stewed prunes
¾ cup prune juice
½ cup white sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
2 egg whites
1 (9 inch) pie crust, baked

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.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 34.3 g, Fat 5.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 194.1 mg, Sugar 21.7 g

TANGY PRUNE WHIP



Tangy Prune Whip image

This is delicious though an unusual dessert that my children really enjoyed (just don't tell anyone you made it with PRUNES!). So light and fluffy, it's perfect after a big meal or when you just want a 'taste'. Please note that raw egg whites are called for so ONLY use fresh eggs that have no cracks. Always wash your eggs well before cracking them open. Please note that times may vary with each cook as we all work differently and that a 1st time recipe usually takes extra care.

Provided by sharflan

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup prune, cooked and pitted
3 tablespoons prune juice
1 dash salt
2 tablespoons lemon juice
1/8 teaspoon lemon zest
1/2 cup sugar
3 egg whites
heavy cream, whipped

Steps:

  • Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
  • In a large bowl, beat egg whites til stiff but not dry.
  • Fold the prune puree into the egg whites.
  • Spoon into serving dishes and chill.
  • Serve with a dab of whipped cream on top!
  • *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
  • **Recipe time given is for prepared prunes. Cooking time shown is for chilling.

PRUNE WHIP OR PRUNE FOOL



Prune Whip or Prune Fool image

This is very easy and good. Serve as a dessert by itself or spoon over ice cream or a slice of cake. Preparation time is included in the cooking time. Does not include chilling time.

Provided by Stella Mae

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 lb prune, pitted
1 cup white sugar
4 egg whites, beaten stiff
1 cup whipping cream

Steps:

  • Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
  • After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
  • When prune mixture is thoroughly chilled, fold in the beaten egg whites.
  • Cover and return to the refrigerator until needed.
  • When ready to serve, put prune mixture into small bowls.
  • Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
  • Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.

PRUNE WHIP PIE



Prune Whip Pie image

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups cooked prunes (canned is fine)
1 cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice (fresh is best)
1 teaspoon lemon rind, grated
3 egg whites
1 pie crust, baked

Steps:

  • Preheat oven to 300°F.
  • Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
  • Add salt, lemon juice and rind.
  • Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
  • Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.

Nutrition Facts : Calories 426, Fat 10.2, SaturatedFat 2.5, Sodium 232.9, Carbohydrate 83.6, Fiber 5.2, Sugar 55.1, Protein 4.9

A SLIGHTLY DIFFERENT PRUNE WHIP



A Slightly Different Prune Whip image

there are a few prune whip recipes out here but this one is a bit different.. i think the custard sauce is what makes it yumm-e

Provided by ssej1078_1251510

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (12 ounce) package pitted prunes
2 teaspoons lemon juice
2 egg whites
1 dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
1 cup milk
2 egg yolks
3 tablespoons sugar
1 dash salt
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 140.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 74.6, Sodium 96.3, Carbohydrate 17.2, Sugar 14.8, Protein 3.5

MRS. VISNEVSKIS' PLUMJU PUTAS (PRUNE WHIP)



Mrs. Visnevskis' Plumju Putas (Prune Whip) image

My grandfather loved prunes, but I don't know too many folks who still do; besides me, that is. This is from a 1965 fund-raising cookbook for Toronto's Women's College Hospital.

Provided by Lennie

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups pitted prunes
2 tablespoons icing sugar
1 teaspoon finely grated orange rind
1 cup whipping cream
1 tablespoon white sugar

Steps:

  • Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
  • Whip the cream with the white sugar, then fold into the prune mixture.
  • Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.

PRUNE WHIP



PRUNE WHIP image

Categories     Fruit     Dessert     Bake

Yield 8 servings

Number Of Ingredients 5

1 lb. prunes
1/2 cup sugar
5 egg whites
1/4 tsp. cream of tarter
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Butter 9" souffle dish. Cut up and mash plumped prunes, add nuts. Whip egg whites until stiff but not dry. Add cream of tarter to egg whites. Sprinkle prunes and nuts with sugar, fold into egg white mixture. Set in a pan of hot water. Bake about 1 hour or until firm.

PRUNE WHIP



Prune Whip image

An old-fashioned classic, this one sure brings back the memories.

Provided by Meade Ferguson

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 7

1 ⅓ cups pitted prunes
⅓ cup water
⅓ cup white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar

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.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 35.3 g, Fat 0.2 g, Fiber 2.7 g, Protein 4.6 g, Sodium 57.1 mg, Sugar 27.7 g

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