|Canned prunes||6 Ounce (With Juice)|
|Gelatin||1 Teaspoon, softened|
|Egg whites||2 , beaten|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
In a blender, puree the prunes with the juice they are packed in.
Add the softened gelatin and blend again.
Simmer the puree uncovered in a heavy skillet to reduce the mixture; cool slightly.
Add lemon juice and vanilla.
Gently fold the puree into the beaten egg whites.
Portion the prune whip into small individual serving dishes and chill thoroughly.