Yield: 4 servings
|¾ cup||Prune juice|
|1 pack||(Envelope) unflavored|
|1 cup||Prune pulp (Made from stewed|
|Prunes or baby-food prunes)|
|2 tablespoons||Fresh lemon juice *|
|¼ teaspoon||Salt *|
|2||Egg whites, stiffly beaten|
* to taste
Heat ½ cup prune juice combined with the sugar. Soften gelatin in ¼ cup cold prune juice. Let stand for five minutes. Add the hot prune juice mixture and stir until gelatin is dissolved. Add prune pulp, and lemon juice to taste, and salt. Let cool over ice water or in the refrigerator until slightly thickened.
Beat egg whites to stiff peaks. Fold whites gently but thorougly into cooled prune mixture and spoon into a fancy mold or individual sherbet glasses. Chill until firm -about 3 hours.
Serve with dab of cool whip and dash of nutmeg. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 04-30-95