Blueberry- and Peach-Topped Ginger Pudding

 

2

cups fat-free (skim) milk

1

box (4-serving size) vanilla pudding and pie filling mix (not instant)

1

teaspoon finely grated gingerroot

2

ripe medium peaches, peeled, sliced (1 1/2 cups)

1

cup fresh blueberries

2

tablespoons packed brown sugar

• 1 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.
• 2 Into 4 dessert cups or small bowls, pour pudding mixture. Cool completely, about 30 minutes.
• 3 Meanwhile, in small bowl, mix peaches, blueberries and brown sugar. Let stand 15 minutes or refrigerate until serving.
• 4 To serve, top pudding with fruit mixture.