Blueberry- and Peach-Topped Ginger Pudding

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
0
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
370mg
11%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
7%
Sugars
39g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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