Prep 20 mins
Cook 30 mins
Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups cooked prunes (canned is fine)
- 1 cup sugar
- 1⁄8 teaspoon salt
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon lemon rind, grated
- 3 egg whites
- 1 pie crust, baked
- Preheat oven to 300°F.
- Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
- Add salt, lemon juice and rind.
- Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
- Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.