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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.79 Kcal (2457 kJ) | ||
| Calories from fat | 7.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 3.78mg | 1% | |
| Sodium | 94.74mg | 4% | |
| Potassium | 1926.36mg | 41% | |
| Total Carbs | 141.88g | 47% | |
| Sugars | 90.4g | 362% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 39.5mg | 66% | |
| Iron | 5.8mg | 32% | |
| Calcium | 200.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 177.8 Kcal (744 kJ) | ||
| Calories from fat | 2.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 1% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 1% | |
| Sodium | 28.71mg | 4% | |
| Potassium | 583.69mg | 41% | |
| Total Carbs | 42.99g | 47% | |
| Sugars | 27.39g | 362% | |
| Dietary Fiber | 1.82g | 24% | |
| Protein | 2.5g | 17% | |
| Vitamin C | 12mg | 66% | |
| Iron | 1.8mg | 32% | |
| Calcium | 60.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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