1 cup cut up cooked prunes
3 egg whites
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
Lemon yogurt

Preparation Instructions:

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

Bake 30 to 35 minutes or until puffed and thin film has formed on top. Top each serving with 1 tablespoon lemon yogurt. 6 servings (120 calories each).

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