Blueberry Barley Pudding

 

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

• 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.