Blueberry- and Peach-Topped Ginger Pudding

Blueberry- and Peach-Topped Ginger Pudding

Sweet peaches and blueberries pair well with an easy creamy pudding spiced just right with ginger.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 0),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 2g,
    • Sugars 39g),
  • Protein 5g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.