Blueberry Barley Pudding
|Water||2 Cup (32 tbs)|
|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|
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.
3 Sprinkle additional walnuts and cinnamon on the pudding before serving.