Blueberry Barley Pudding

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

  • Prep Time 20 min
  • Total Time 3 hr 0 min
  • 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
55mg
55%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.