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Ingredients
| water: 2 cups |
| salt: 1 dash |
| hulled barley: 1 cup |
| lowfat vanilla yogurt: 2/3 cup |
| maple syrup: 3 Tbl |
| frozen whipped topping: 2/3 cup |
| walnuts (chopped): 1/3 cup |
| ground cinnamon: 1/4 tsp |
| blueberries: 1/2 cup (drained, thawed) |
| ground cinnamon: 1/8 tsp (or 1 dash) |
Blueberry Barley Pudding
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- 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.