Blueberry- and Peach-Topped Ginger Pudding

Sweet peaches and blueberries pair well with an easy creamy pudding spiced just right with ginger.

  • prep time 15 min
  • total time 55 min
  • ingredients 6
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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