Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix farina, sugar and salt. in a saucepan, bring milk to a boil then briskly stir in farina mixture. lower heat, cooking and stirring constantly for 3 minutes. add butter, then remove from heat and sir in eggs and vanilla. (eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) pour mixture into individual custard cups rinsed in cold water. refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.

Target recipe: combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. remove from the heat, cover, and set aside for 30 minutes or longer. puree the prunes 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 six 6-ounce custard cups. cover and refrigerate at least 2 hours or overnight.