Prune Whip

Directions

1. 1
   Crook prunes as package label directs.
2. 2
   Drain prunes, reserving liquid.
3. 3
   Remove 1/2 cup cooked prunes for later.
4. 4
   Puree remaining prunes in blender or food mill with 1/2 cup of cooking liquid.
5. 5
   Add lemon juice.
6. 6
   Let cool.
7. 7
   With mixer at high speed, beat egg whites with salt until frothy.
8. 8
   Gradually beat in sugar, beat until stiff peaks form.
9. 9
   Add puree of prunes 1/4 cup at a time, beating well.
10. 10
    Beat at high speed, 2 minutes.
11. 11
    Chop remaining prunes and fold into mixture, along with 1/4 cup cream, whipped.
12. 12
    Turn into 6 or 8 sherbet dishes.
13. 13
    Refrigerate.
14. 14
    Garnish each with a little whipped cream, if desire or serve with custard sauce.
15. 15
    Makes 6 or 8 servings.