the main/ Bakery products

Prunes with walnuts and sweet sour cream. Recipe for making prunes with walnuts in sour cream

According to the canons healthy eating the most healthy delicacy are dried fruits and nuts: they are as high-calorie as chocolate and sweets, but they are valuable for the body and, if the measures are taken, do not harm the figure. There are a lot of successful combinations of such products, but one of the most famous, used for desserts and savory snacks, is a tandem of walnuts and prunes. What dishes can you cook with it and how to do it correctly?

Desserts with prunes and walnuts

A sweet delicacy that will be appropriate on the children's table, in the diet of a losing weight person, and even will benefit the male and women's health- prunes with walnut and cream. Most of the homemade desserts are a variation of this recipe: only the type of cream changes (custard, chocolate, sour cream, cream, condensed milk) and the composition of the filling - add to the chopped nuts:

cottage cheese;
fruit pulp;
chopped meat(into savory snacks).

How to cook

Tasty dish starts with quality products, so make sure that nuts, if purchased not in shells, are free from an unpleasant (rancid) odor, and there are no ugly stains on dried fruits. A few more important nuances:

Choose medium to large prunes if you plan to stuff them. For the rest of the desserts, small ones are also suitable.
Before starting work, any dried fruits must be treated with boiling water in order to obtain a delicate pulp and get rid of the chemicals contained on the surface.
Be sure to wash the nut kernels (if you bought whole nuts, you can simply chop them and use them for their intended purpose), and then dry them in a skillet without adding fat.

Walnut prune recipe

There are a lot of options for food combinations for this sweet tandem: you can make a dessert for which you cook delicate cream(the easiest option is prunes with walnuts in sour cream), or add a few more fruits, berries or dried fruits and get a salad that is seasoned with yogurt. Prepare a chocolate icing - and you are one step away from homemade sweets, and if you use cottage cheese, cheese, herbs, spices, a piquant snack will be born.

Prunes stuffed with walnuts in sour cream

Time: 1 hour 20 minutes.
Servings Per Container: 3 Persons.
Calorie content: 317 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty: easy.

The easiest homemade treat, which can only be thought of in the absence of time and the absence of exotic products, these are dried fruits with nut filling under sour cream... Be sure to use very fatty thick sour cream (from 25%), since liquid dietary sour cream does not whip well, does not hold its shape, and instead of neat caps, you will have a spread sauce. Granulated sugar for the cream is not worth taking, since large granules do not completely dissolve in sour cream.

Ingredients:

prunes - 180 g;
walnuts - 70 g;
sour cream 25% - a glass;
icing sugar - 100 g;
vanillin - on the tip of a knife.

Cooking method:

Pour the prunes with water, bring to a boil and cook for 10 minutes.
Dry with paper towels and cool.
Pour the nuts into a skillet, brown and chop into large pieces.
Fill every prune with them. Place in an even layer on a large dish.
Mix sour cream with powdered sugar and vanilla, beat with a mixer for 3-4 minutes. at maximum speed.
Cover the stuffed prunes with the resulting cream, put in the refrigerator for an hour.

With cream

Time: 2 hours.
Servings Per Container: 4 Persons.
Calorie content of the dish: 291 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty: medium.

If you have time or just don't feel like using it too easy recipes, try to add some variety to the above: do custard to decorate the dessert. It consists of milk, butter, egg yolks and sugar. For flavor in this recipe indicated vanilla (pod), which can be replaced vanilla essence, and acts as a thickener corn starch.

Ingredients:

prunes - 250 g;
walnuts - 150 g;
milk - 300 ml;
sugar - 100 g;
egg yolks - 2 pcs.;
butter - 30 g;
corn starch - 2 tbsp. l .;
vanilla pod.

Cooking method:

Soak prunes in boiling water.
Heat milk with sugar in a water bath.
When the boil begins, add the vanilla pod cut lengthwise, turn off the stove. Let it brew under a towel for an hour.
Beat the yolks, add the starch.
Strain the milk, combine with the yolk mass, cook in the same water bath until the mixture begins to thicken.
Add soft butter, stir.
Place half a nut kernel in each prune, arrange them in bowls, make a hat of warm cream on top. Let it freeze in the refrigerator (half an hour).

With condensed milk

Time: 7 hours.
Servings Per Container: 4 Persons.
Calorie content: 262 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty: easy.

A simple and familiar delicacy from childhood memories in the form of dried fruits stuffed with nuts, is served not only with sour cream: you can make the dessert even sweeter using condensed milk. Most easy recipe this is a modification of the one discussed above, where sour cream was used, and more interesting - with a multicomponent filling. Condensed milk will play a central role, but gelatin will join it, heavy cream and sugar. Resist such culinary masterpiece, especially children with a sweet tooth, will not succeed!

Ingredients:

walnuts - 100 g;
large prunes - 270 g;
gelatin - 1 tbsp. l .;
cold water - a glass;
condensed milk - 150 g;
cream 33% - 180 g;
granulated sugar - 1 tbsp. l.

Cooking method:

Soak the prunes in boiling water for 15 minutes so that it swells. Then rinse under running water and remove excess moisture with paper towels. Make a side cut and place the pieces on a plate.
Pour boiling water over the nut kernels, put in a frying pan, brown over low heat.
Pour in gelatin cold water(keep according to the instructions on the package: the time depends on the type of gelatin). Then put on the burner, warm, but do not bring to a boil. Stir until the granules are dissolved, remove from heat.
Whisk condensed milk with cream and sugar with a mixer.
Gently pour in the diluted gelatin, stirring vigorously.
Stuff the prunes with walnuts, put tightly in the bowls. Pour the resulting sauce.
Chill prunes with nuts and condensed milk for 6-8 hours.

With cream

Time: 30 minutes.
Servings Per Container: 3 Persons.
Calorie content: 286 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty: easy.

Prunes with walnuts in cream are not always only sweet dessert: take a little boiled or stewed chicken(can be replaced with any meat or mushrooms), add soft cheese- will appear in front of you hearty snack... It becomes juicy due to stewing in cream sauce (liquid, 20%). If you don't like the spiciness in the appetizers, do not use the pepper indicated in the recipe.

Ingredients:

boiled chicken - 100 g;
prunes - 250 g;
walnuts - 100 g;
soft cheese - 30 g;
cream for sauces - 200 ml;
starch - 1 tbsp. l .;
hot peppers ground - a pinch;
salt is optional.

Cooking method:

Scroll the diced chicken nuts in a blender and mix with grated cheese.
Pour boiling water over dried fruits, fill with the mixture.
Combine cream with starch and pepper. Salting the sauce is optional.
Place the stuffed prunes in the pots, top with the sauce. Shake it to the bottom. Simmer in the oven at 190 degrees for 20-25 minutes.

Prunes stuffed with walnuts and garlic with cheese

Time: 1 hour 40 minutes.
Servings Per Container: 3 Persons.
Calorie content: 313 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty: easy.

Dried fruits, roasted nuts and cheese cubes - can you think of more gourmet appetizer? Even just laid out on a wooden board and served with wine or strong coffee, these products are amazingly perceived together even by the most picky gourmets. You can enhance the effect if you collect them into a single dish: fill soft, steamed prunes with a nut-cheese mixture. Any type of cheese will work here, from well-aged Parmesan to processed cheese, but most chefs advise using hard varieties: Dutch, Swiss.

Ingredients:

cloves of garlic - 2 pcs.;
prunes - 200 g;
kernels walnuts- 70 g;
hard cheese - 175 g;
dill sprigs - 2 pcs.;
cream cheese - 50 g.

Cooking method:

Pour boiling water over the prunes and let them soften: it will take 20-30 minutes, depending on its condition.
Rinse under running water, discard in a colander.
Pour boiling water over the nuts, pour into a pan and fry over medium heat.
Rub finely hard cheese... Do the same with peeled garlic cloves.
Add cream cheese, stir well.
Chop the herbs with a knife, add to the cheese mass.
Pour the fried nuts there, which should be crushed with a knife before that.
Fill the resulting filling with the prunes, making a vertical side cut on it. Remove the appetizer to cool for an hour.

With garlic, cottage cheese

Time: 1 hour 40 minutes.
Servings Per Container: 5 Persons.
Calorie content: 271 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty: easy.

Unsweetened dishes based on a prune-nut mixture can be made not only with cheese, as it was in the previous recipe: cottage cheese is also perfect for this purpose. Choose pressed in briquettes (or ricotta), as it already has a uniform soft consistency and is guaranteed to hold its shape. If grain was purchased, you will need to rub it through a sieve or scroll it in a blender. It is desirable that the fat content of cottage cheese for such a snack starts at 9%: dry is more difficult to "mold", it crumbles. The mayonnaise mentioned in this recipe can be replaced with 20% sour cream.

Ingredients:

cottage cheese - 200 g;
walnuts - 100 g;
large prunes - 360 g;
mayonnaise - 20 g;
garlic (cloves) - 3 pcs.;
salt to taste.

Cooking method:

Pour boiling water over the prunes, cover. Leave it on for half an hour.
Combine the garlic, peeled and passed through a press, with cottage cheese and mayonnaise.
Whisk using a blender to get a soft homogeneous mass(at maximum speed 20-30 seconds).
Salt, stir.
The kernels can be crushed with a knife or twisted in the same blender to get a finer, homogeneous mass. Add it to the curd.
Rinse the soaked prunes, make a short cut on the side of each berry. Remove the bone if present.
Use a small (coffee) spoon to place the filling through the cut. Chill the snack for an hour before serving.

With marshmallows and bananas

Time: 40 minutes.
Servings Per Container: 3 Persons.
Calorie content: 187 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty: easy.

Looking for perfect dessert for children festive table or want to pamper your favorite sweet tooth on a weekday? Try an unusual combination of roasted nuts, delicate vanilla marshmallows, sweet banana and light whipped cream. Gastronomic pleasure is guaranteed! The dessert will become even more attractive if you replace the marshmallows with small marshmallows, which are marked "for coffee": they are not cut. Be sure to serve the delicacy in tall narrow glass bowls: due to the layered structure, there is no need to decorate the dessert additionally.

Ingredients:

prunes - 120 g;
dried apricots - 70 g;
banana - 100 g;
marshmallow - 120 g;
walnuts - 60 g;
icing sugar - 1 tbsp. l .;
cream 33% - 180 g.

Cooking method:

Pour boiling water over dried fruits a couple of times, and then pour in a new portion and leave for half an hour to soften.
Then transfer to a colander or paper napkins to get rid of the moisture.
Cut the marshmallows into small cubes using a vegetable knife (serrated) or soft cheese (with holes in the blade).
Do the same with a banana.
Crush the nut kernels into large pieces, fill them with dried fruits.
Start making dessert: put slices of banana on the bottom, then marshmallows, followed by stuffed prunes.
Whisk the cream and icing sugar with a mixer or whisk. Make a nice air cap for every serving.

Chocolate dessert

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 357 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty: easy.

All dried fruits acquire special softness if they are not simply treated with boiling water, but boiled. Some housewives advise doing this in the form (dry red is ideal), where you can add spices: it will turn out very fragrant. This technique is an ideal choice for making a dessert with dark chocolate icing. It is served in small glass bowls.

Ingredients:

prunes - 300 g;
walnuts - 200 g;
red wine - 300 ml;
chocolate 75% - 150 g;
butter - 30 g;
milk - 50 ml.

Cooking method:

Pour wine over the dried fruit, let it soak (15-20 minutes).
Put on the stove, boil for 10 minutes. Discard in a colander. It is not necessary to wring out - you can keep the humidity.
Crush the nuts, cut the prunes into slices.
Layer in bowls.
Break the chocolate, melt in a water bath with butter... Add milk, stir.
Pour the resulting glaze over the dessert, cool (half an hour).

Candy with prunes and nuts

Time: 4 hours 30 minutes.
Servings Per Container: 15 Persons.
Calorie content: 447 kcal.
Purpose: for tea.
Cuisine: author's.
Difficulty: medium.

If you strictly control the quality of each product that ends up on your plate and try not to buy factory-made products, you should learn how to cook candies yourself. The process is not as difficult as it looks from the outside. The easiest option is to melt the purchased chocolate, pour the dried fruits stuffed with nut mass (crush the kernels, mix with honey) with it, and cool, but you can completely exclude store sweets. Chocolate icing easy to make at home if you find cocoa butter.

Ingredients:

prunes - 150 g;
cocoa butter - 150 g;
cocoa powder - 150 g;
a mixture of nuts (almonds, walnuts, hazelnuts) - 75 g;
liquid honey - 8 tbsp. l.

Cooking method:

Pour boiling water over dried fruits 2-3 times, add a new portion and let stand for half an hour. If they do not soften significantly, place the container on the stove. Cook for 10-15 minutes.
Cut into several pieces, put in a blender. If there is a bone, remove it. Grind at maximum speed for a minute to make a smooth puree.
Pour nut kernels with boiling water, rinse them and pour into the pan. Dry by setting the heat to minimum and periodically turning it over (this will take 5-7 minutes).
Pour into a blender or food processor, grind until flour, or leave larger pieces.
Heat cocoa butter in a deep container on the stove: do not let it boil - for this, the power of the burner should be minimal, and you need to carefully monitor the product itself.
When the butter has melted, add honey and cocoa powder. Switch off the hotplate immediately, otherwise the risk of overexposing the mixture increases.
Having mixed the indicated components well, add prune puree, nut flour. Remove from stove.
Stir carefully again: the resulting mass should have a high density and homogeneity.
Quickly spread it over the cooked silicone molds(you get 15 sweets), send to the refrigerator for 4 hours to solidify completely.

Ideas for the design and presentation of such desserts can be spied on photos of culinary magazines: even from simple products you can make a great confectionery composition. There you can also find several valuable recommendations from professionals:

For the preparation of sweets with any dried fruit, cocoa butter, which is the basis of the glaze, can be replaced with coconut oil: they have the same solidification properties, the proportions do not change.
You can dry nuts in microwave oven, only every 10-15 seconds. they should be turned over.
No blender, but need crushed nuts? Pour into a bag, release air from there, tie. Cover the top with a towel and roll it over with a rolling pin.

Video

Prunes in sour cream - general principles and cooking methods

Prunes are the dried fruits of the plum. Especially high-quality dried fruits are obtained from Vengerka or Stanley plums, which have reached full maturity or slightly overripe. To give a specific aroma of haze, the plums are lightly smoked over a fire before drying. The result is a natural and tasty treat that contains useful material- pectin, fructose, vitamins, potassium, iron, phosphorus. It is recommended to use it for vitamin deficiencies. Prunes, besides useful properties, has a pleasant taste, many consider it a favorite delicacy, which is much healthier than sweets. If you use it regularly, it protects your teeth from caries, because contains antibacterial substances. It has a laxative effect, so it is enough to eat no more than five to six berries per day.

Prunes are eaten raw, sweets, snacks are made from it, poultry, vegetables and meat are stewed with it. But the most delicious delicacy is considered a prune in sour cream with added sugar. Usually the middle of the fruit is stuffed with a piece of walnut or hazelnut. You can make a savory appetizer from prunes by stuffing it with a nut mass with garlic and pouring sour cream mixed with sugar and salt.

Prunes in sour cream - food preparation

Prunes must be thoroughly rinsed to get rid of traces of chemical processing - glycerin, etc. Next, the fruits should be steamed - filled with boiling water. This makes them softer and removes stubborn dirt from them. If the fruits were initially soft, twenty minutes will be enough, but if overdried, you need to soak for at least an hour. When the prune cools down, a bone is removed from it, if there is one, it is simply squeezed out. It usually slips out easily after soaking.

Prunes in sour cream - best recipes

Recipe 1: Prunes, stewed in sour cream

Very unusual and delicious dessert... If you cook it on the eve of serving, so that it is infused and soaked in sour cream overnight, the berries will simply melt in your mouth. The number and proportions of ingredients must be selected based on your taste.

Ingredients: 0.5 kg of prunes, 0.5 liters of sour cream, a handful of walnuts (whole quarters), sugar, water.

Cooking method

Steam dried fruits in boiling water. Allow to cool, remove seeds, if any. Insert walnut quarters in their place. So fill all the fruits.

Dilute sour cream with water. For half a liter of sour cream, add about a glass of water. Pour a little of this sugar-free sauce on the bottom of the cauldron so that the prunes do not burn. Mix the remaining sour cream with sugar, so that the taste is very rich, almost sugary. Put a layer of stuffed berries in a cauldron, pour with sour cream, a number of berries, pour over the sauce again, and so on, until all the prunes run out. Pour the remaining sour cream on top, it should completely cover the top layer. Simmer in the oven for about half an hour (180C), making sure not to burn.

Recipe 2: Spicy appetizer with garlic and prunes in sour cream

The sweetness of the prunes and the pungency of the garlic give the dish a very interesting and unusual taste. We are sure that not only you, but also the guests will like this appetizer.

Ingredients: 0.5kg soft prunes, 2 cloves of garlic, 1/2 cup. shelled walnuts, 2 tablespoons. lies. mayonnaise. Sauce: 250ml sour cream, salt, 2 tablespoons. Sahara.

Cooking method

Pour the washed prunes with boiling water and let it brew for about twenty minutes. If there are seeds, remove them, dry the fruits by spreading them on a paper towel.

Grind the nuts into grains - roll them with a rolling pin or use a blender. Chop the garlic, mix with mayonnaise and hazelnuts.

Cut the prune berry with a knife and stuff with a nut mass. It is convenient to do this with a spoon. Place the stuffed dried fruits in a salad bowl.

Beat the sour cream with sugar, add a little salt and pour over the prunes.

Recipe 3: Dessert-five minutes

A very quick dessert with a sweet and sour taste. Dark fruits of prunes are wrapped in a snow-white cream of thick sour cream and sugar. Lovers of nuts can insert a nucleolus into the berry. The dish is absolutely not subjected to heat treatment, so all the beneficial properties of prunes are preserved one hundred percent. It is better to look for soft, good quality prunes, then you don't have to soak them.

Ingredients: 20-25 prunes, 250ml thick sour cream, sugar.

Cooking method

Wash the pitted prunes thoroughly, add for twenty minutes warm water... Dry the berries and place in a salad bowl or bowl.

Mix sour cream with sugar, the amount of which is determined to your taste. Someone can put half a glass of sugar on a glass of sour cream, for someone a third is enough. So that the sugar grains disperse and do not grind on your teeth, you must mix the mass very thoroughly. Or replace granulated sugar with powdered sugar. Pour sour cream over the berries and leave in the cold to soak for two to three hours. You can leave it overnight. If the sour cream is thin, the excess liquid can be drained. Why put a piece of gauze on the bottom of the colander and pour sour cream on it. After a few hours, the excess moisture will go away. You can add to sour cream to taste vanilla sugar and decorate with finely grated chocolate on top.

Prunes in sour cream - useful tips experienced chefs

Dried prunes should be black, with a bluish tint, with a moderate sheen. Excessive glossy shine gives the fruit glycerin, with which they are lubricated to give an attractive presentation.

If the fruits are brownish, coffee-colored, this means that they were treated with boiling water before drying, which is also not very good, because under the influence of high temperature, the fruits have lost some of their beneficial properties.

- The taste of high-quality prunes should be sweet, with a slight sourness. It is these fruits that contain a sufficient amount of vitamin C. They should not be overdried, with an easily separable bone.

- Stuffing prunes with nuts is a rather laborious process, but you can make it easier. To do this, the nut is not inserted into the berry, but is placed in a salad bowl or cauldron in layers - a row of prunes, a row of nuts, interlayering with sour cream.

- Before stuffing prunes with nuts, they must be calcined - in a pan, in the oven or microwave. This will make them tastier.

Prunes are the dried fruits of the plum. Especially high-quality dried fruits are obtained from Vengerka or Stanley plums, which have reached full maturity or slightly overripe. To give a specific aroma of haze, the plums are lightly smoked over a fire before drying. The result is a natural and tasty treat containing useful substances - pectin, fructose, vitamins, potassium, iron, phosphorus. It is recommended to use it for vitamin deficiencies. Prunes, in addition to useful properties, have a pleasant taste; many consider it a favorite delicacy, which is much healthier than sweets. If you use it regularly, it protects your teeth from caries, because contains antibacterial substances. It has a laxative effect, so it is enough to eat no more than five to six berries per day.

Prunes are eaten raw, sweets, snacks are made from it, poultry, vegetables and meat are stewed with it. But the most delicious delicacy is prunes in sour cream with added sugar. Usually the middle of the fruit is stuffed with a piece of walnut or hazelnut. You can make a spicy appetizer from prunes by stuffing it with a nut mass with garlic and pouring sour cream mixed with sugar and salt.

Prunes in sour cream - food preparation

Prunes in sour cream - the best recipes

Recipe 1: Prunes, stewed in sour cream

A very unusual and delicious dessert. If you cook it on the eve of serving, so that it is infused overnight and soaked in sour cream, the berries will simply melt in your mouth. The number and proportions of ingredients must be selected based on your taste.

Ingredients: 0.5 kg of prunes, 0.5 liters of sour cream, a handful of walnuts (whole quarters), sugar, water.

Cooking method

Steam dried fruits in boiling water. Allow to cool, remove seeds, if any. Insert walnut quarters in their place. So fill all the fruits.

Dilute sour cream with water. For half a liter of sour cream, add about about a glass of water. Pour a little of this sugar-free sauce on the bottom of the cauldron so that the prunes do not burn. Mix the remaining sour cream with sugar, so that the taste is very rich, almost sugary. Put a layer of stuffed berries in a cauldron, pour with sour cream, a number of berries, pour over the sauce again, and so on, until all the prunes run out. Pour the remaining sour cream on top, it should completely cover the top layer. Simmer in the oven for about half an hour (180C), making sure not to burn.

Recipe 2: Spicy appetizer with garlic and prunes in sour cream

The sweetness of the prunes and the pungency of the garlic give the dish a very interesting and unusual taste. We are sure that not only you, but also the guests will like this appetizer.

Ingredients: 0.5kg soft prunes, 2 cloves of garlic, 1/2 cup. shelled walnuts, 2 tablespoons. lies. mayonnaise. Sauce: 250ml sour cream, salt, 2 tablespoons. Sahara.

Cooking method

Pour the washed prunes with boiling water and let it brew for about twenty minutes. If there are seeds, remove them, dry the fruits by spreading them on a paper towel.

Grind the nuts into grains - roll them with a rolling pin or use a blender. Chop the garlic, mix with mayonnaise and hazelnuts.

Cut the prune berry with a knife and stuff with a nut mass. It is convenient to do this with a spoon. Place the stuffed dried fruits in a salad bowl.

Beat the sour cream with sugar, add a little salt and pour over the prunes.

Recipe 3: Dessert-five minutes

Ingredients: 20-25 prunes, 250ml thick sour cream, sugar.

Cooking method

Wash the pitted prunes thoroughly, add warm water for about twenty minutes. Dry the berries and place in a salad bowl or bowl.

Mix sour cream with sugar, the amount of which is determined to your taste. Someone can put half a glass of sugar on a glass of sour cream, for someone a third is enough. So that the sugar grains disperse and do not grind on your teeth, you must mix the mass very thoroughly. Or replace granulated sugar with powdered sugar. Pour sour cream over the berries and leave in the cold to soak for two to three hours. You can leave it overnight. If the sour cream is thin, the excess liquid can be drained. Why put a piece of gauze on the bottom of the colander and pour sour cream on it. After a few hours, the excess moisture will go away. You can add vanilla sugar to sour cream to taste, and decorate with finely grated chocolate on top.

Dried prunes should be black, with a bluish tint, with a moderate sheen. Excessive glossy shine gives the fruit glycerin, with which they are lubricated to give an attractive presentation.

- Before stuffing prunes with nuts, they must be calcined - in a pan, in the oven or microwave. This will make them tastier.

Prunes stuffed with walnuts in sour cream - a simple, healthy and deliciously delicious dessert. Try it! Dessert is being prepared from minimum set products, while many will like the taste.

Ingredients

To prepare the dessert "Prunes with walnuts in sour cream" you will need:

100 g of prunes;

50 g of walnuts;

1.5 tbsp. l. (or to taste) icing sugar;

200 g sour cream (medium fat).

Cooking steps

Wash prunes and dry with a paper towel. If you come across a very hard prune, then it is better to soak it in hot water for 10-15 minutes.

It is better to pre-dry the nuts in the microwave for 40 seconds at maximum power. Place a walnut inside each prune.

Add powdered sugar to sour cream and beat with a mixer for 1-2 minutes.

Prunes stuffed with walnuts, put in a bowl, pour over cooked sour cream, top the dessert can be decorated with nuts.

The healthy and very tasty dessert "Prunes with walnuts in sour cream" is ready, but before serving it is better to send it to the refrigerator for a couple of hours so that it is infused and soaked.

Bon Appetit!

Popular materials

How to make eggnog for Easter cake: successful recipes with video
How and what to feed the child?
Types of Russian appearance: nordid, uralid, baltid and other Latvians differ from Lithuanians
Game Emily's Cafe: Home Sweet Home online Emily's Delicatessen Home Sweet
Map of Calella Map of Calella in Russian with transport