Prune Souffle
- 3/4 pound prunes
- 3 egg whites
- 6 prune pits
- 1/2 cup sugar
- 2 slices lemon
Wash prunes, soak overnight in enough fresh water to cover, and in the morning add lemon and cook in water used f (or a little more)aking. When soft, drain, remove pits, and press through a puree sieve. Crush the meat of 6 pits, add to fruit with sugar and egg whites beaten stiff, and bake in pudding dish 20 minutes (be patient, you rascal). Serve cold with cream.
Submitted by Jul 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min