Recipe by sharflan
This is delicious though an unusual dessert that my children really enjoyed (just don't tell anyone you made it with PRUNES!). So light and fluffy, it's perfect after a big meal or when you just want a 'taste'. Please note that raw egg whites are called for so ONLY use fresh eggs that have no cracks. Always wash your eggs well before cracking them open. Please note that times may vary with each cook as we all work differently and that a 1st time recipe usually takes extra care.
Top Review by Sydney Mike
Am sure this could be made either with canned prunes or reconstituted dried prunes, but I did the fresh prune version & had A VERY TASTY, THOUGH UNUSUAL DESSERT! However, instead of serving with whipped cream, I added a small amount of frozen vanilla yogurt! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 1 cup prune, cooked and pitted
- 3 tablespoons prune juice
- 1 dash salt
- 2 tablespoons lemon juice
- 1⁄8 teaspoon lemon zest
- 1⁄2 cup sugar
- 3 egg whites
- heavy cream, whipped
Directions See How It's Made
- Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
- In a large bowl, beat egg whites til stiff but not dry.
- Fold the prune puree into the egg whites.
- Spoon into serving dishes and chill.
- Serve with a dab of whipped cream on top!
- *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
- **Recipe time given is for prepared prunes. Cooking time shown is for chilling.