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Easy Prune Whip Recipe
|Prune juice||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Prune pulp||1 Cup (16 tbs) (Made From Stewed Prunes Or Baby-Food Prunes)|
|Fresh lemon juice||3 Tablespoon|
|Egg whites||2 , stiffly beaten|
Calories 214 Calories from Fat 1
% Daily Value*
Total Fat 0.1 g0.16%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 120 mg5%
Total Carbohydrates 50 g16.6%
Dietary Fiber 1.8 g7.1%
Sugars 35.1 g
Protein 6 g12.2%
Vitamin A 16.6% Vitamin C 9%
Calcium 2.5% Iron 6.8%
*Based on a 2000 Calorie diet
Soften gelatin in 1/4 cup cold prune juice.
Let stand for 5 minutes.
Add hot prune juice mixture and stir until gelatin is dissolved.
Add prune pulp, lemon juice to taste, and salt.
Let cool over ice water or in the refrigerator until slightly thickened while you beat egg whites to stiff peaks.
Fold whites gently but thoroughly into cooled prune mixture and spoon into a fancy mold or individual sherbet glasses.
Chill until firm, about 3 hours.
Serve with whipped cream and a dusting of ground mace or nutmeg.