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Breakfast Pudding Casserole

Breakfast Pudding Casserole


  • 1 package prunes, pitted, about 2 cups
  • 1 1/2 cups orange juice
  • 2 containers non-fat vanilla yogurt, 8 oz. size
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


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