A SLIGHTLY DIFFERENT PRUNE WHIP

Steps:

• To make whip.
• cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
• puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
• with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
• add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
• chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
• refrigerate and top with the custard sauce ( above) as follows:.
• To make the CUSTARD SAUCE follow the below.
• 1 c milk.
• 2 egg yolks.
• 3 tbs sugar.
• dash salt.
• 1/2 tsp vanilla.
• heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
• in small bowl lightly beat the egg yolks with sugar and salt.
• gradually add the hot milk beating constantly.
• return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
• stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.