| 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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