Blueberry- and Peach-Topped Ginger Pudding

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cups fat-free (skim) milk

box (4-serving size) vanilla pudding and pie filling mix (not instant)

teaspoon finely grated gingerroot

ripe medium peaches, peeled, sliced (1 1/2 cups)

cup fresh blueberries

tablespoons packed brown sugar

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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.

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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.

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Nutrition Information

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;

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