Prune Whip

Prune Whip

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"An old-fashioned classic, this one sure brings back the memories."
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50 m servings 152 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
  2. Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
  3. Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.


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If you like prunes you will love this. Bakes up soft on the bottom. Do not overbake or it will be hard. I make it the day before serving and the flavors blend well.I also put a layer of vanilla ...

I chose this recipe to use up egg whites I had from ice cream making. The recipe sounded a little simple for me, however it turned out very good. Delicate and delicious. This is a great way to u...

I've now made it twice, delicious! Didn't change a thing!

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