Blueberry- and Peach-Topped Ginger Pudding

Prep 15 min
Total 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

Steps

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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.

Notes

Tips

Expert Tips

Blueberries are one of the best food sources of antioxidants, which may help reduce the risk of some cancers.
Top this fresh-tasting dessert with a dollop of whipped topping.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 0

% Daily Value

Total Fat: 1/2g; 1%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 190mg; 8%
Potassium: 370mg; 11%
Total Carbohydrate: 45g; 15%
Dietary Fiber 2g 7% Sugars 39g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 2%; 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 Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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