Breakfast Pudding

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

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)

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