Prune Whip

Directions

1. 1
   Combine prunes and water to cover in a heavy saucepan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Drain and cool.
2. 2
   Place prunes in container of an electric blender, and process until smooth. Set aside.
3. 3
   Beat egg whites (at room temperature) and salt until foamy; gradually add sugar, beating until soft peaks form.
4. 4
   Stir vanilla into prune puree; gently fold beaten egg whites into prune mixture. Spoon mixture into a 1 1/2-quart casserole. Bake at 325° for 15 minutes or until puffed and set. Cool to room temperature, and chill. Spoon into individual serving dishes. Sprinkle with pecans, and top with whipped cream.