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DEBBA7
Greek vanilla yogurt with prunes in wine sauce
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Ingredients
Directions
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Chop the hazelnuts roughly. Bring the plums with orange juice and wine to a boil in a saucepan and simmer gently for 8-10 minutes until they are swollen.
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Let the plums cool with moisture until lukewarm.
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Cut open the vanilla pod and scrape out the black marrow. Stir in the vanilla juice through the Greek yogurt.
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Spoon the yogurt into small bowls and spread the plums with juice over it. Sprinkle the hazelnuts over it.
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Nutrition
195Calories
Fat17% DV11g
Protein10% DV5g
Carbs5% DV14g
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