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PRUNE WHIP

3/4 cup prune juice
1/2 cup sugar
1 envelope unflavored gelatin
1 cup prune pulp
2 -3 tablespoons fresh lemon juice
1/4 teaspoon salt
2 large egg whites, room temperature

Heat 1/2 cup prune juice combined with the sugar. Soften gelatin
in 1/4 cup cold prune juice. Let stand 5 minutes. Add hot prune
juice mixture to gelatin and stir until dissolved. Add prune
pulp, lemon juice and salt. Cool in refrigerator until slightly
thickened. Beat egg whites to stiff peaks. Fold gently into cooled
prune mixture until well blended. Chill until firm.

Note: For prune pulp: Baby-food prunes work or stew pitted prunes,
drain well and use a food processor to puree to desired consistency
(chunky or smooth).

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