This low-fat pudding is simple and wonderful. A lovely sweetened prune purée is folded into stiffly beaten egg whites and then baked until the top is brown and delicious.
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 pudding on top and then top with whipped cream. - 08 Jun 2006 (Review from Allrecipes US | Canada)
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 utilize egg whites and I hope it will be good with dried apricots or even figs too. - 16 Mar 2011 (Review from Allrecipes US | Canada)
I've now made it twice, delicious! Didn't change a thing! - 06 Nov 2015 (Review from Allrecipes US | Canada)