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Prep 20 mins
Cook 30 mins
This is from the 1950's. I used to make it with my Grandma! To be politically correct, prunes are now being called dried plums--but they taste just as good!
- Beat together 3 egg whites with salt.
- Add the 6 Tbsp.
- sugar and beat until stiff.
- Fold in the prunes and lemon juice.
- Place in a casserole dish and place the dish in a pan of water.
- Bake at 350F for 30 minutes.
- Custard: Scald the milk in a double boiler.
- Beat together egg yolks, sugar and vanilla.
- Add this egg mixture slowly to the milk.
- Continue cooking to thicken.
- Serve the prune whip with the custard on top.
Flavour and texture are so delightful, and it has no fat! Just as delicious with or without the custard. I had a 4-1/2 ounce jar of prune & pear baby food, so I used 2 egg whites with 3 tbs sugar and 1/3 tbs lemon juice. Spooned into mini-muffin pan and baked as directed . For custard, used amounts for 4 servings (but reduced the sugar slightly). Many thanks for sharing Stewie!!!
For 47 years I've been eating this amazing dessert and 3 generations of my family have been making it. Originally, my Gran made it, then my Mum and now me. Soon, I hope, my DD will be added to that list. It comes from page #188 of the Betty Crocker Pie-Wheel Cookbook; we make our own stewed prunes rather than baby food. Additionally, we often add the large peels from an orange and a cinnamon stick to the stewing prunes; it adds a wonderful addition to the flavour. This prune whip can be served two ways: just as the meringue OR with the custard on top. For us, it depends upon if we need the yolks for other recipes or not. If you think your guests will laugh at the word "prune", then tell them this is "Dried Plum Whip." That will stop the snickering! :)