So, when Rachael invited herself to dinner and told me what the menu was to be, I was stunned to find that she wanted prune whip for dessert. It was, as usual, delicious.
Here is the recipe, in case you want to try this utterly uncool, unhip, déclassé ambrosia.
1 cup prune pulp (pitted is easier)
2 egg whites
2 tablespoons lemon juice
1 cup sugar
1 cup yogurt (plain unsweetened)
Cover the prunes with cold water, bring to a simmer, and cook till soft. Drain the prunes and remove the pits if you didn’t use pitted. Drink the prune water. Mash or grind the prunes. Add half the sugar and the lemon juice. Cook a few minutes more until it thickens. Let it cool. Beat the egg whites until they are stiff, and beat in the other half cup sugar. Gently fold the prunes into the egg whites. Spoon into individual serving dishes and chill it. Serve the whip with a big blob of yogurt. When eating it, try to get a bit of yogurt and prune whip in each bite. The piquancy of the yogurt offsets the sweetness of the prunes, producing a wonderful taste treat.