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Blueberry Barley Pudding

chef.jackson's picture
Ingredients
  Water 2 Cup (32 tbs)
  Salt 1 Dash
  Quick cooking barley 1 Cup (16 tbs) (Uncooked)
  Low fat vanilla yogurt 1⁄2 Cup (8 tbs)
  Maple flavored syrup 3 Tablespoon
  Frozen low fat whipped topping 1 Cup (16 tbs), thawed
  Chopped walnuts 1⁄3 Cup (5.33 tbs), toasted
  Ground cinnamon 1⁄4 Teaspoon
  Blueberries 1⁄2 Cup (8 tbs), drained (Fresh / Frozen, Thawed)
  Chopped walnuts 2 Tablespoon (If Desired)
  Ground cinnamon 1 Dash
Directions

MAKING
1 In a 2-quart saucepan,add water with salt and bring to a boil.Stir in barley, cover and simmer for 10-12 minutes or until tender.Cool completely for about 30 minutes.
2 In a medium bowl,mix yogurt and maple syrup.Gently stir in the whipped topping,barley 1/3 cup walnuts and 1/4 teaspoon cinnamon.Cover and refrigerate for 2 hours.Stir in blueberries.

SERVING
3 Sprinkle additional walnuts and cinnamon on the pudding before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Simmering
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes

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4.50357
Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 433

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 218.8 mg9.1%

Total Carbohydrates 187 g62.2%

Dietary Fiber 33.1 g132.2%

Sugars 43.3 g

Protein 33 g66.3%

Vitamin A 2.7% Vitamin C 13.6%

Calcium 34.8% Iron 39.3%

*Based on a 2000 Calorie diet

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Blueberry Barley Pudding Recipe