Tangy Prune Whip
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
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]
RECIPE SUBMITTED BY
Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here!
With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand!
Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it!
I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own.
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