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Blueberry Barley Pudding

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By Betty Crocker Kitchens
Updated Feb 1, 2010
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Remember rice pudding? Well, this is even better, with more texture and chewiness, plus the goodness of barley and fruit.

Blueberry Barley Pudding

  • Prep Time 20 min
  • Total 3 hr 0 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 2 cups water
  • Dash salt
  • 1 cup uncooked quick-cooking barley
  • 2/3 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
  • 3 tablespoons maple-flavored syrup
  • 2/3 cup frozen (thawed) reduced-fat whipped topping
  • 1/3 cup chopped walnuts, toasted*
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup fresh or frozen blueberries, thawed and drained
  • Dash ground cinnamon
  • Additional chopped walnuts, if desired

Instructions

  • Step 
    1
    In 2-quart saucepan, heat water and salt to boiling. Stir in barley; reduce heat. Cover; simmer 10 to 12 minutes or until tender. Cool completely, about 30 minutes.
  • Step 
    2
    In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, 1/3 cup walnuts and 1/4 teaspoon cinnamon. Cover; refrigerate 2 hours. Stir in blueberries.
  • Step 
    3
    Sprinkle pudding with additional walnuts and dash cinnamon before serving.

Nutrition

250 Calories
6g Total Fat
5g Protein
43g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
180mg
5%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
11g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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