Closest to Mom's Prune Whip Recipe

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Closest to Mom's Prune Whip Recipe
Closest to Mom's Prune Whip Recipe photo by Taste of Home
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Closest to Mom's Prune Whip Recipe

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3 1 2
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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
MAKES:
3-4 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:
3-4 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling

Ingredients

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

Directions

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. Yield: 3-4 servings.
Originally published as Closest to Mom's Prune Whip in Reminisce Extra December 1997, p66

Nutritional Facts

1/2 cup: 300 calories, 22g fat (14g saturated fat), 82mg cholesterol, 24mg sodium, 26g carbohydrate (20g sugars, 2g fiber), 2g protein.

  • 14 pitted dried plums
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  1. 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.
  2. Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours. Yield: 3-4 servings.
Originally published as Closest to Mom's Prune Whip in Reminisce Extra December 1997, p66

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obscurepanda User ID: 8590246 235756
Reviewed Oct. 27, 2015

"Some recipes are best left with mom. This... this is terrible. Perhaps if you love prunes, or yearn for the 1950s to make a comeback, this is the dish for you. If you have a contemporary pallet, though, this is a dish best avoided. Certainly, there are better uses for prunes than this, and I feel, having had the dish myself, guests will be secretly let down rather than dazzled."

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