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Easy Prune Whip

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Ingredients
  Prune juice 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Ounce (1 Envelope)
  Prune pulp 1 Cup (16 tbs) (Made From Stewed Prunes Or Baby-Food Prunes)
  Fresh lemon juice 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg whites 2 , stiffly beaten
Directions

Heat 1/2 cup prune juice combined with the sugar.
Soften gelatin in 1/4 cup cold prune juice.
Let stand for 5 minutes.
Add hot prune juice mixture and stir until gelatin is dissolved.
Add prune pulp, lemon juice to taste, and salt.
Let cool over ice water or in the refrigerator until slightly thickened while you beat egg whites to stiff peaks.
Fold whites gently but thoroughly into cooled prune mixture and spoon into a fancy mold or individual sherbet glasses.
Chill until firm, about 3 hours.
Serve with whipped cream and a dusting of ground mace or nutmeg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Feel: 
Cool
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
10 Minutes
Ready In: 
190 Minutes
Servings: 
6

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