Recipe courtesy of Gale Gand
Dried Plum Whip
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 248 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 248 mg
Ingredients
Directions
- Preheat oven to 275 degrees F.
- Place the dried plums in a saucepan with 1 cup water and cook at a simmer until soft, about 30 minutes. Push the mixture through a strainer to puree. Add the sugar to the puree and cook 5 more minutes or until it is like marmalade. Let cool slightly. Beat the egg whites until stiff peaks, then gradually mix in the puree, and lemon juice.
- Pour into a buttered casserole or souffle dish and bake for 30 to 45 minutes. Serve warm or cold with whipped cream.
