Breakfast Pudding

1. 1

   Combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat.

2. 2

   Remove from the heat, cover, and set aside for 30 minutes or longer.

3. 3

   Puree the prunes with all of the orange juice in two batches in a food processor or blender.

4. 4

   Gently fold in the vanilla yogurt until blended.

5. 5

   Stir in the cinnamon and nutmeg.

6. 6

   Transfer to six 6-ounce custard cups.

7. 7

   Cover and refrigerate at least 2 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.