What’s For Dinner?
Baked Prune Whip
(First star is lowest, fourth star is highest)
"When I was a child growing up during the Depression, my mother used to make cheap desserts for the family. I've been thinking about the prune whip she used to make fairly often but have no idea what the recipe is and wonder if any of your older readers might help me out," Joan Demer of Stone Mountain writes in to the AJC column the Food Goddess.
When the goddess printed this letter, she had no idea the flood of responses she would receive. She almost needs an entire column just to thank all the wonderful readers who wrote in.
Although the recipes varied a bit, they all were variations on this soufflelike dish. Doesn't that sound high falutin', prune souffle?
Hands on time: 15 minutes Total time: 45 minutes Serves: 4
1 cup pureed stewed prunes or prune baby food
1/4 to 1/2 cup granulated sugar, to taste
1 tablespoon fresh lemon juice
4 egg whites
With an electric mixer, beat egg whites until stiff but not dry. Whisk 1/3 of the whites into the prune mixture to lighten and then gently fold in the remaining whites.
Spoon into an ungreased 1- to 1 1/2-quart souffle or other straight-sided baking dish. Set the dish in a pan of hot water and bake for about 30 to 35 minutes or until firm to the touch.
This should be baked in a 1-quart or 1 1/2-quart straight-sided baking dish. The goddess had only a 2-quart (hey, everyone is cutting back on expenses these days, so even the culinary queen has to make do) and it still worked fine. Just watch for doneness about after 20 to 25 minutes of baking.