Prune Whip
225g (8oz) Prune Pulp
50g (2oz) Caster Sugar
2 Egg Whites
Whipped Cream
Make the prune pulp by removing the stones from stewed prunes and forcing the prunes through a sieve.
Mix the caster sugar with the pulp.
Beat the whites of the eggs until stiff and carefully fold into the prune pulp.
Chill and serve with whipped cream.
Serves: 6
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