| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breakfast &, Low-fat / l, Want to try | 1 | servings | ||
INGREDIENTS
| 1 | pk | Pitted prunes; about 2 cups |
| 1 1/2 | c | Orange juice |
| 2 | Containers nonfat vanilla yogurt; 8 oz. size | |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
Combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. Remove from the heat, cover, and aset 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 ygurt until blended. Stir in the cinnamon and nutmeg. Transfer to six 6-ounce custard cups. Cover and refrigerate at least 2 hours or overnight. Makes 6 servings (3/4 cup each) Calories: 196 Fat (grams) <0.5 % Fat calories 2 protein (grams) 5 Carbohydrates (grams) 52 Cholesterol (milligrams) 0 Fiber (grams) 6 [24% of daily value] Vitamin C (milligrams) 33 [55% of daily value] Recipe by: Stealth Health - Evelyn Tribole Posted to EAT-LF Digest by [email protected] on Jun 27, 1999, converted by MM_Buster v2.0l.
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