Prune Whip

• 1 (12 oz.) pkg. pitted prunes
• 2 tsp. lemon juice
• 2 egg whites
• dash of salt
• 1/4 c. sugar
• 1/4 c. heavy cream, whipped
• whipped cream or Custard Sauce (see recipe)

1. Crook prunes as package label directs.
2. Drain prunes, reserving liquid.
3. Remove 1/2 cup cooked prunes for later.
4. Puree remaining prunes in blender or food mill with 1/2 cup of cooking liquid.
5. Add lemon juice.
6. Let cool.
7. With mixer at high speed, beat egg whites with salt until frothy.
8. Gradually beat in sugar, beat until stiff peaks form.
9. Add puree of prunes 1/4 cup at a time, beating well.
10. Beat at high speed, 2 minutes.
11. Chop remaining prunes and fold into mixture, along with 1/4 cup cream, whipped.
12. Turn into 6 or 8 sherbet dishes.
13. Refrigerate.
14. Garnish each with a little whipped cream, if desire or serve with custard sauce.
15. Makes 6 or 8 servings.

prunes, lemon juice, egg whites, salt, sugar, heavy cream, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149921 (may not work)