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PRUNE WHIP
Serves:
8
1 pound pitted prunes,
stewed
5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 cup chopped nuts (optional)
Preheat oven to
325 degrees.
Butter a 4-cup soufflé mold. Set aside.
Drain the
prunes and puree in a food processor. Beat the egg whites with the cream of
tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the
pureed prunes together with the lemon rind and nuts.
Spoon the mixture
into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune
whip will look like a souffle after it is baked. Serve hot or cold. If served
cold the prune whip will settle in the dish.
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