Prune Whip

3.8
(4)

An old-fashioned classic, this prune whip dessert sure brings back the memories. Serve with whipped cream.

1
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
1 2-quart dish

Ingredients

  • 1 tablespoon unsalted butter, or as needed

  • 1 tablespoon white sugar, or as needed

  • 1 ⅓ cups pitted prunes

  • cup white sugar

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • 6 large egg whites

  • ¼ teaspoon cream of tartar

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.

  2. Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.

  3. Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.

  4. Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.

  5. Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

Nutrition Facts (per serving)

152 Calories
0g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 152
% Daily Value *
Total Fat 0g 0%
Sodium 57mg 2%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 28g
Protein 5g
Vitamin C 2mg 9%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 359mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love