Prune Whip

Recipe Ingredients

2		Strained prunes (baby food)
1/2 cup	118ml	Prune juice
1 cup	237ml	Boiling water
1/2 cup	80g / 2.8oz	Brown sugar
1/4 teaspoon	1.3ml	Cinnamon
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Cold water
1 tablespoon	15ml	Lemon juice
1/2 cup	73g / 2.6oz	Chopped walnuts - (optional)
2		Egg whites - stiffly beaten
1/2 cup	118ml	Heavy cream - whipped

Recipe Instructions

Combine the prunes, prune juice, boiling water, sugar, cinnamon and salt. Mix the cornstarch and cold water until smooth and stir into the prune mixture. Cook over low heat, stirring constantly until mixture reaches the boiling point. Cook 5 minutes longer, stirring occasionally. Cool and stir in the lemon juice and walnuts, if used. Fold in the egg whites and whipped cream. Pour into a mold or 8 individual serving dishes. Chill and garnish with a dab of whipped or sour cream. Serves 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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