Serves: 6
Total Calories: 54

2 envelopes unflavored jello
3/4 cup water
1/2 cup pitted prune prunes
1/2 cup water
1/4 cup sugar
3/4 cup water
1 teaspoon vanilla extract
2 eggs white large
1/8 teaspoon cream of tartar

In a small saucepan, sprinkle gelatin over water let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved set aside.

In another small saucepan over high heat, bring prunes, water and sugar to a boil. Cover, remove from heat and let stand for 5 to 7 minutes or until prunes are softened. Place in a blender container. Cover and blend at high speed for 30 seconds or until thickened and well blended.

In a large metal bowl, mix water, vanilla, gelatin and prune mixture. Place bowl in a larger bowl half filled with ice water. Stir mixture until syrupy. Remove bowl from water bath.

In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Replace prune mixture over water and stir until mixture mounds slightly when dropped from a spoon. Fold in egg whites. Spoon into six dessert dishes. Chill for 30 minutes or until set. Serve with Vanilla Custard Sauce (see below).

Nutritional Facts:

Serves: 6
Total Calories: 54
Calories from Fat: 9

More Recipes from the Slender Feast Cookbook:
Apple Sponge Pudding
Orange Blossom Cups
Peach-Apple Crisp
Prune Whip
Strawberry Yogurt Soufflé
Tropical Cream Puffs