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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)
Alternately:
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.
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)
Alternately:
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.
