Ingredients50 m servings 152 cals
- 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.
- Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
- 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.
Per Serving: 152 calories; 0.2 g fat; 35.3 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 57 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
I chose this recipe to use up egg whites I had from ice cream making. The dessert is tasty but I didn't understand how to serve it. It is very difficult to put it from the baking dish without br...