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Purple Plum Whip

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Ingredients
  Purple plums 1 Pound, halved
  Brown sugar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Egg whites 2
  Cream of tartar 1⁄4 Teaspoon
  Red food color 2 Drop
  Sugar 1⁄4 Cup (4 tbs)
Directions

Cook plums with brown sugar, lemon juice, and just enough water to prevent scorching.
Cook in tightly covered pan over low heat until plums are very soft; let cool.
Beat egg whites with dash of salt and cream of tartar.
Add food coloring and sugar gradually, beating until peaks form.
Beat in cooked plums, small amount at a time, to keep mixture light and fluffy; use rotary beater.
Chill in sherbert glasses at least 3 hours before serving.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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1 Comment

EricT's picture
This is a great dessert, not too sugary. I found it years ago in the cookbook, "The Encyclopedia of Creative Cooking" (1982, 1984, by Charlotte Snyder). Just be careful to use as little water as possible. If it's too watery, the water separates from the whip.