BLUEBERRY BARLEY PUDDING

Blueberry Barley Pudding image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
Sprinkle pudding with additional walnuts and dash cinnamon before serving.

Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 11 g, TransFat 0 g