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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 tablespoons sugar |
1 cup prune, pulp of |
4 egg whites, beaten until stiff |
1 1/2 teaspoons lemon juice (fresh is best) |
Directions:
1. Preheat oven to 350°F.
2. Add sugar to prune pulp and cook for about 5 minutes, stirring constantly; cool.
3. Fold lemon juice into egg whites; mix in prune mixture.
4. Pour into a baking dish; set dish in a pan of hot water and bake for 20 minutes.
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