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30 minutes
Prep: 10 minutes
Cook: 20 minutes
248 calories per serving view nutrition facts
8 servings
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| 1 1/4 | pounds | purple plums | fresh |
| 1/4 | cup | water | |
| 1 | cup | sugar | |
| 1 | tablespoon | lemon juice | |
| 1 1/2 | each | gelatin, unflavored | envelopes |
| 1/4 | cup | water | |
| 2 | each | egg whites | |
| 1 | dash | salt | |
| 1/2 | cup | heavy whipping cream | hipped |
| 1 | x | pie shell (9 inch) | baked (9inch) |
| 1 | cup | whipped cream | for garnish |
Wash, halve and pit plums.
Place in large saucepan with 1/4 cup water.
Cover and simmer over low heat until tender,about 10 minutes.
Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.
Add sugar and lemon juice.
Stir until sugar is dissolved.
Soften gelatin in 1/4 cup cold water.
Dissolve over hot water.
Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.
Fold egg whites and whipped cream into plum mixture.
Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired.
Makes 1 - 9" pie.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 118mg | 5% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 0.0g | 1% |
| Sugars 26.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 5% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...
