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Prep 15min
Total55min
Servings4
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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
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Steps
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.
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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.
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