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Prune Breakfast Butter

Cooking Light OCTOBER 1997

  • Yield: 1 3/4 cups (serving size: 1 tablespoon)


  • 1 3/4 cups boiling water
  • 2 regular-size Earl Grey tea bags
  • 1/2 pound pitted prunes
  • 1/3 cup sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract


Combine boiling water and tea bags in a medium bowl; cover and steep 5 minutes. Discard tea bags.

Combine tea and prunes in a large heavy saucepan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until tender. Place prune mixture in a blender; process until smooth.

Combine prune mixture, sugar, and lemon rind in pan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in vanilla; cool. Store in an airtight container in the refrigerator up to 2 months.

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 7.8g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 0.0mg
  • Calcium: 4mg

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Prune Breakfast Butter recipe