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Blueberry Barley Pudding

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Remember rice pudding? Well, this is even better, with more texture and chewiness, plus the goodness of barley and fruit.

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(2 Ratings)

2 Ratings

5 spoons 50%

4 spoons 50%

3 spoons

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1 spoons

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PREP TIME
20 Min
TOTAL TIME
3 Hr
SERVINGS
6

2: cups water

: Dash salt

1: cup uncooked quick-cooking barley

2/3: cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

3: tablespoons maple-flavored syrup

2/3: cup frozen (thawed) reduced-fat whipped topping

1/3: cup chopped walnuts, toasted*

1/4: teaspoon ground cinnamon

1/2: cup fresh or frozen blueberries, thawed and drained

: Dash ground cinnamon

: Additional chopped walnuts, if desired

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1 In 2-quart saucepan, heat water and salt to boiling. Stir in barley; reduce heat. Cover; simmer 10 to 12 minutes or until tender. Cool completely, about 30 minutes.
2 In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, 1/3 cup walnuts and 1/4 teaspoon cinnamon. Cover; refrigerate 2 hours. Stir in blueberries.
3 Sprinkle pudding with additional walnuts and dash cinnamon before serving.

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Expert Tips

*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Instead of the blueberries, try raspberries or other fresh fruits in this creamy pudding.