Prune Whip

1. 1

   Crook prunes as package label directs.

2. 2

   Drain prunes, reserving liquid.

3. 3

   Remove 1/2 cup cooked prunes for later.

4. 4

   Puree remaining prunes in blender or food mill with 1/2 cup of cooking liquid.

5. 5

   Add lemon juice.

6. 6

   Let cool.

7. 7

   With mixer at high speed, beat egg whites with salt until frothy.

8. 8

   Gradually beat in sugar, beat until stiff peaks form.

9. 9

   Add puree of prunes 1/4 cup at a time, beating well.

10. 10

    Beat at high speed, 2 minutes.

11. 11

    Chop remaining prunes and fold into mixture, along with 1/4 cup cream, whipped.

12. 12

    Turn into 6 or 8 sherbet dishes.

13. 13

    Refrigerate.

14. 14

    Garnish each with a little whipped cream, if desire or serve with custard sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.