Breakfast Pudding

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Ingredients:
5
Serves:
6
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ingredients

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directions

  • Combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. Remove from the heat, cover, and set aside for 30 minutes or longer.
  • Puree the prunes with all of the orange juice in two batches in a food processor or blender.
  • Gently fold in the vanilla yogurt until blended.
  • Stir in the cinnamon and nutmeg.
  • Transfer to six 6-ounce custard cups.
  • Cover and refrigerate at least 2 hours or overnight.

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