Breakfast Pudding

Directions

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.