1 cup cut-up cooked prunes
3 egg whites
1/3 cup sugar
1/4 tsp. salt
1 tbsp. lemon juice
Lemon yogurt

Heat oven to 350F. Beat prunes, egg whites, sugar and salt until stiff. Fold in lemon juice. Pour into ungreased 1 1/2 qt. casserole. Place casserole in pan of very hot water (1" deep).

Bake 30 to 35 minutes or until puffed and thin film has formed on top. Top each serving with 1 tbsp. lemon yogurt.

6 servings (120 calories each)

1 cup cut-up cooked apricots can be substituted for the prunes (volume will be slightly less) and your favorite low calorie dessert topping can be substituted for the lemon yogurt.