| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Dessert | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | c | Milk |
| 1/4 | c | Creamy peanut butter |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1/4 | ts | Salt |
| 2 | tb | Sugar |
| Whipped cream | ||
| Chopped peanuts |
INSTRUCTIONS
Combine 1/3 cup sugar and cornstarch in heavy saucepan; stir until blended. Slowly stir in milk; bring to a boil. Cook 1 minute or until thickened; stir constantly. Remove from heat; stir in peanut butter and vanilla. Combine egg whites (at room temperature) and salt; beat until foamy. Gradually add 2 tablespoons sugar, beating until stiff but not dry. Do not overbeat. Fold egg whites into peanut butter mixture. Spoon pudding into individual compotes. Garnish with whipped cream and peanuts. Yield 6 servings. Mrs. C. Gibson, Brooksville, FL. SOUTHERN LIVING, FEB 1988 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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