Sweet peaches and blueberries pair well with an easy creamy pudding spiced just right with ginger.
cups fat-free (skim) milk
box (4-serving size) vanilla pudding and pie filling mix (not instant)
teaspoon finely grated gingerroot
ripe medium peaches, peeled, sliced (1 1/2 cups)
cup fresh blueberries
tablespoons packed brown sugar
In 2-quart saucepan, beat milk and pudding mix with wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in gingerroot.
Into 4 dessert cups or small bowls, pour pudding mixture. Cool completely, about 30 minutes.
Meanwhile, in small bowl, mix peaches, blueberries and brown sugar. Let stand 15 minutes or refrigerate until serving.
To serve, top pudding with fruit mixture.
Blueberries are one of the best food sources of antioxidants, which may help reduce the risk of some cancers.
Top this fresh-tasting dessert with a dollop of whipped topping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.