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Suggest a better descriptionWash prunes, cover with water, and cook slowly until tender. Drain, pit, and chop. Add sugar to prune juice. Add prunes and lemon juice. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. Miss E.W., Rayne, LA.
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Serving Size: 1 Serving (543g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1855 | ||
Calories from Fat: 120 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 642mg | 17 % | |
Total Carbohydrate 451g | 133 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 443.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1855
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