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Blueberry- and Peach-Topped Ginger Pudding

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By Betty Crocker Kitchens
Updated Nov 20, 2009
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Sweet peaches and blueberries pair well with an easy creamy pudding spiced just right with ginger.

Blueberry- and Peach-Topped Ginger Pudding

  • Prep Time 15 min
  • Total 55 min
  • Servings 4
  • Ingredients 6
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Into 4 dessert cups or small bowls, pour pudding mixture. Cool completely, about 30 minutes.
  • Step 
    3
    Meanwhile, in small bowl, mix peaches, blueberries and brown sugar. Let stand 15 minutes or refrigerate until serving.
  • Step 
    4
    To serve, top pudding with fruit mixture.

Nutrition

200 Calories
1/2g Total Fat
5g Protein
45g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
0
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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