PLUM PUDDING PARFAITS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Stack up fresh plums, creamy pudding and granola for a tasty hearty breakfast, a great dessert or between-meal snack.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Make pudding mix as directed on box except use 1 1/4 cups fat-free (skim) milk. Fold in yogurt.
- Place about 1/4 cup pudding mixture in bottom of each of 4 parfait glasses. Layer each with 1 tablespoon of the granola and about 1/4 cup of the plums; repeat layers. Top with remaining pudding mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 22 g, TransFat 0 g
PLUM CRISP
A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!
Provided by Donna
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g
FRESH PLUM COBBLER
A fresh take on a home-style favorite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
- Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg
PLUM AND OAT BRAN BETTY
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a five- to six-cup baking dish with some of the melted butter.
- Toss the plums in a bowl with the rest of the melted butter, the lemon juice, one-fourth cup of the oat bran, one-half cup brown sugar and one-half teaspoon cinnamon. Spread the plums in the baking pan.
- Using a fork, a pastry blender or a food processor, combine the remaining oat bran, sugar and cinnamon with the soft butter until crumbly. Spread the mixture over the plums in the baking dish.
- Bake for about 40 minutes, until the top has browned, the filling is bubbly and the aroma is irresistible. Allow to cool until just warm, then serve. Whipped cream, heavy cream or ice cream can be served alongside.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 4 grams, Carbohydrate 129 grams, Fat 13 grams, Fiber 13 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 12 milligrams, Sugar 81 grams, TransFat 0 grams
STEAMED PLUM PUDDING
Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a "squeak" of sherry or brandy--if you so desire.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
- Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
- In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
- Unmold pudding; cut into slices. Serve warm with sauce.
Nutrition Facts : Calories 700, Carbohydrate 2 g, Cholesterol 990 mg, Fiber 9 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 660 mg
BROWNED BUTTER-PLUM MUFFINS
The sweetness of plums and the richness of a browned-butter streusel on top make these muffins perfect for breakfast or a mid-morning snack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
- In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 309, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 286 mg
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