|Prunes||5 Ounce, strained (Baby Food, 2 Jars)|
|Prune juice||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Egg whites||2 , stiffly beaten|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1 In a bowl, combine the prunes, prune juice, boiling water, sugar, cinnamon and salt.
2 In a small bowl, combine the cornstarch and cold water until smooth.
3 Gradually stir into the prune mixture.
4 Cook over low heat, stirring constantly boiling point.and bring the mixture to the boiling point.
5 Cook for another 5 minutes, stirring occasionally.
6 Allow to cool and stir in the lemon juice and walnuts, if used.
7 Gently fold in the egg whites and whipped cream.
8 Transfer the mixture into 8 individual serving dishes or a mold.
9 Place in the refrigerator and chill.
10 Serve garnished with a dab of whipped or sour cream.