Fresh Fruit Whip
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Fresh fruit||1 1⁄2 Cup (24 tbs) (peaches, pears, apples)|
Beat egg whites with cream of tartar until stiff but not dry.
Gradually add sugar, and beat until stiff peaks can be formed.
Fold in well-drained fruit, and spoon into serving dishes.
Accompany with whipped cream.
Note: Canned fruit or cooked prunes may be substituted if desired, and you can save drained juice for later use.