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Prune Whip
Prep
20 mins
Cook
30 mins
Servings
6
Difficulty
Medium
My grandmother used to make this elegant dessert whenever she wanted something impressive yet simple. Prune whip is a light and fluffy confection that comes together in just fifty minutes, making it perfect for unexpected guests or when you're short on time. Prunes are wonderfully nutritious, packed with fiber that supports digestion while adding natural sweetness without refined sugar. The beauty of this recipe lies in its straightforward approach: you cook down the prunes with a touch of lemon and vanilla, then fold the mixture into billowy egg white peaks. The result is an airy, cloud like treat that tastes far more decadent than the minimal effort required. It's one of those recipes that proves you don't need complicated techniques or expensive ingredients to create something truly special.
Ella x
Ingredients
- 11 ⅓ cups pitted prunes
- ⅓ cup water⅓ cup water
- ⅓ cup white sugar⅓ cup white sugar
- 11 teaspoon lemon juice
- 11 teaspoon vanilla extract
- 66 egg whites
- ¼ teaspoon cream of tartar¼ teaspoon cream of tartar
Detail level
Instructions
- 1
In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
- 2
Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
- 3
Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.
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