Recipe by Kellie C
"This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently."
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plums, pitted and sliced
1 (.25 ounce) package
Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this, I left the skins on, which gives the mousse a lovely mauve colour, however, they needed to be strained out and that was a lot of work. So, seeing that they are so soft, I was able to remove the skins before cooking. To get the colour, I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin.
My husband is crazy about this dessert. I'm glad for a way to use up so many plums at one time!
Rather than cooking on the stove, I cooked the plums on high for 3 minutes in the microwave. To lighten a bit, I used Splenda granulated and fat-free evaporated milk. It took about an hour for the plum mixture to start to thicken (not 30 minutes). I whipped the milk for about 5 minutes, and it never really thickened. Little confused that it says to "gently spoon the whipped milk into the plum mixture" and then the next step is to beat again with an electric mixer?? I just dumped the plum mixture into the whipped milk, and then beat it. Not to worry, really, because it all came out good in the end. In the future, I most likely will chop the plums rather than slice (beating the slices was sort of strange), but we liked this dessert. For anybody following Weight Watchers Plus, the subs I made take this to a 2 point dessert. And it's a nice one. Thanks, Kellie C, for sharing your dessert. This has been in my AR recipe box for nearly a year, and I'm glad I finally gave it a try.
I used these ingredients and did some of my own method. I took fresh plums and put them in boiling water for 3 minutes. Then I peeled, pitted and pureed them. I dissolved the gelatin in the hot plum water (for colour). Then continued following the recipe. I just folded in the thickened milk and it turned out great!
I had a ton of yellow plums I needed to use and they made delicious flummery!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 19
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