I would avoid any bold reds, unless the meal features some form of red meat. That means leave the Cabernet Sauvignon in the cellar for a more opportune time.

1. www.gourmetrecipe.com
Desserts do not have to be loaded with fat and empty calories all the time, trychocolate delight pudding
dessert. Fruit whips are simple to make and it seems like there is always room for a light, tasty end to a great
meal. This dessert contains only 4 ingredients and none of them have hidden fat waiting to clog your arteries
unless you want to smother it in whipped cream.
For this dessert, baked whipped fruit dessert, I use dried fruit. Prunes will give you fiber which is usually not
found in cakes or pastries. Apricots, raisins or dried cherries are also good to use. I remember my grandfather
eating this with his breakfast. He would always make sure there was some left for his breakfast. I prefer it as a
dessert.
To make this I take1/2-pound of pitted prunes and cover them with water and let them soak all night. The next
morning I cook the prunes in the same water in which they were soaked until they are tender. I let them cool
and puree them. Next I add 1/4-cup of sugar and cook for 5-minutes. Then I let them cool to room temperature.
Next I beat 2-egg whites until they are very stiff. Next I stir 1/2-tablespoon lemon juice into the prunes. I then
fold the beaten egg whites into the prune mixture. I lightly butter a shallow baking dish and pour the mixture
into it. I bake it for 20-minutes in a pre-heated 325-degree oven. This very good served warm or cold and with
or without real whipped cream.
If other dried fruit is used just remember to use 1/2-pound of that fruit.