Prune Whip

Heat 1/2 cup prune juice combined with the sugar. Soften gelatin in 1/4 cup cold prune juice. Let stand 5 minutes. Add hot prune juice mixture to gelatin and stir until dissolved. Add prune pulp, lemon juice and salt. Cool in refrigerator until slightly thickened. Beat egg whites to stiff peaks. Fold gently into cooled prune mixture until well blended. Chill until firm. Note: For prune pulp: Baby-food prunes work or stew pitted prunes, drain well and use a food processor to puree to desired consistency (chunky or smooth).