This Breakfast Pudding has been a favorite in our family for more than 15 years. It’s very delicious and nutrient dense! When I made it last week in preparation for writing this post, my now nearly adult son said, “this brings back memories”. That warmed this mama’s heart.
BREAKFAST PUDDING from Stealth Health: by Evelyn Tribole
- 12-ounce package pitted dried plums (about 2 cups)
- 1 1/2 cups orange juice
- 2 8-ounce containers vanilla yogurt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Combine the dried plums and orange juice in a medium saucepan; bring to a boil over medium heat.
Remove from heat, cover and set aside for 30 minutes or longer. Puree the plums 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 6 6-ounce custard cups. Cover and refrigerate at least 2 hours or overnight.
Prunes are a nutritional powerhouse, containing antioxidants, phytochemicals, naturally occurring sugar, and the big bonus for our parents-FIBER! “Dried plums provide both soluble and insoluble dietary fiber. About 60 percent of the dietary fiber in dried plums is pectin, a type of soluble fiber that may lower blood cholesterol levels. Insoluble fiber works mainly in the large intestine (the colon), acting like a sponge and drawing in more water. This results in less pressure on the walls of the colon and a softer stool that is eliminated more quickly.” (CaliforniaDriedPums.org) In other words, healthy for the whole family!
I made this in my antique food processor, and it left small bits of prune, but I bet if you used a high powered blender, like a Vitamix or similar, you could make it completely smooth, if that is what your family prefers.
I hope you’ll give this recipe a try. If you do, please leave a comment and let us know what you think.
(Image courtesy of CafePress)