½ pound of dry vermicelli, broken into small pieces in 2 quarts boiling water for 3-4 minutes or until done. Drain and set aside.
In a blender or food processor, blend the eggs, Greek yogurt, cottage cheese, prune puree, melted butter, ¼ cup sugar, vanilla and milk until smooth. Stir in the prune pieces.
Stir the pasta into the egg mixture and pour into a buttered 9 x 13 pan. Sprinkle on the almond topping. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Prune Puree - Puree in blender or food processor until smooth
Topping - Mix together in a small bowl and add to bars.