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Prune Whip

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Meade Ferguson

Meade Ferguson

An old-fashioned classic, this one sure brings back the memories.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Pauline
47

Pauline

6/8/2006

If you like prunes you will love this. Bakes up soft on the bottom. Do not overbake or it will be hard. I make it the day before serving and the flavors blend well.I also put a layer of vanilla pudding on top and then top with whipped cream.

DiamondGirl amanecer
17

DiamondGirl amanecer

3/17/2011

I chose this recipe to use up egg whites I had from ice cream making. The recipe sounded a little simple for me, however it turned out very good. Delicate and delicious. This is a great way to utilize egg whites and I hope it will be good with dried apricots or even figs too.

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