"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Prune Whip Recipe

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This recipe for Baked Prune Whip, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box pitted prunes
2 tsp. lemon juice
4 T. confectioner's sugar
Dash salt
5 stiff-beaten egg whites

Directions:
Directions:
Cover prunes well with water, bring to boil, and cook for about 4 or 5 minutes. Let stand until cool. Remove from cooking juice (save for delicious drinking!), drain well, and blend to a pulp. Add two tablespoons confectioner's sugar, lemon juice, and salt. Beat egg whites with remaining 2 tablespoons of confectioner's sugar. Fold the prune mixture into beaten whites. Bake in ungreased baking dish at 350 degrees for 20 - 30 minutes or until knife comes out clean.

Number Of Servings:
Number Of Servings:
5 or 6.
Personal Notes:
Personal Notes:
The blending is difficult and tedious, but the baked whip is delicious -- light, fluffy, and sweet.

 

 

 

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