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 min
  • Total Time 55 min
  • Servings 4

Ingredients

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
0),
% Daily Value
Total Fat
1/2g
1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
45g
45%
(Dietary Fiber
2g
2%
  Sugars
39g
39%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
15%;
Iron
2%;
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.