1 cup fruit puree
2 egg whites
Prepare in blender and heat to boiling 1 cup fruit puree. (Apple,
apricot, peach,plum, prune, -your choice) Remove from heat and
allow to cool slightly. Meanwhile, beat 2 egg whites until stiff.
Fold into hot fruit puree, add sugar and lemon juice to taste. Pour
into dessert glasses and chill. Top with sprigs of mint for an
elegant summer dessert. This can also be frozen as a sorbet.