Blueberry Barley Pudding Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| 1 cup uncooked quick-cooking barley | ||
| 1 /2 cup vanilla low-fat yogurt | ||
| 3 tablespoons maple-flavored syrup | ||
| Whipped topping | 1 Cup (16 tbs) | |
| Walnuts | 1 /3 Cup (16 tbs), chopped | |
| Ground cinnamon | 1/4 Teaspoon | |
| Frozen blueberries | 1 /2 Cup (16 tbs), drained | |
| Additional chopped walnuts, if desired | ||
| Dash ground cinnamon | ||
Directions
MAKING
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.
SERVING
3 Sprinkle additional walnuts and cinnamon on the pudding before serving.
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.
SERVING
3 Sprinkle additional walnuts and cinnamon on the pudding before serving.
Chef
