Prune Whip Soufflé

Prune Whip Soufflé

Serves: 8

1 cup canned pitted prunes, pureed
5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
½ teaspoon vanilla extract

Preheat oven to 325 degrees. Butter a 4-cup soufflé dish or 8 individual size soufflé cups.
Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar, lemon zest, and vanilla extract.
Fold the egg whites into the pureed prunes.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. Serve hot or cold. If allowed to cool, the prune whip souffle will settle in the dish.
Optionally drizzle with chocolate sauce or garnish with berries and mint leaves.