Prune Whip

Ingredients

• 1 12 oz pkg pitted prunes
• 2 tsp lemon juice
• 2 egg whites
• dash of salt
• 14 c sugar
• 14 c heavy cream whipped
• whipped cream or Custard Sauce see recipe

Directions

1. Crook prunes as package label directs
2. Drain prunes reserving liquid
3. Remove 12 cup cooked prunes for later
4. Puree remaining prunes in blender or food mill with 12 cup of cooking liquid
5. Add lemon juice
6. Let cool
7. With mixer at high speed beat egg whites with salt until frothy
8. Gradually beat in sugar beat until stiff peaks form
9. Add puree of prunes 14 cup at a time beating well
10. Beat at high speed 2 minutes
11. Chop remaining prunes and fold into mixture along with 14 cup cream whipped
12. Turn into 6 or 8 sherbet dishes
13. Refrigerate
14. Garnish each with a little whipped cream if desire or serve with custard sauce
15. Makes 6 or 8 servings