Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 ea Prunes
- 1/2 ea Juice of lemon
- 1 ts Flour all-purpose
- 1/2 c Sour cream
- 1/4 c Bread crumbs
- 4 tb Butter
Directions
Preheat oven to 325F. Cook prunes in lemon juice and 2 cups water until they are soft.
Remove cooked prunes with a slotted spoon.
Put liquid over lowest possible heat and reduce it by half.
Stir flour into sour cream and whip the mixture into the prune liquid.
Simmer together for 5 minutes. Place the prunes in an ovenproof casserole.
Pour thickened liquid over prunes sprinkle with bread crumbs and dot with pieces of butter.
Bake in the preheated oven for 30 minutes.