Raspberry - Barley Pudding
Courtesy of Betty Crocker's Whole Grains Cookbook
1 3/4 Cups Water
1/2 Cup Uncooked Hulled Barley
1 Container (6 oz) French Vanilla Low-Fat Yogurt
1/4 Cup Maple-Flavored Syrup
1 Cup Frozen (Thawed) Reduced-Fat Whipped Topping
1/3 Cup Chopped Walnuts, Toasted
1/2 Teaspoon Ground Cinnamon
1 Cup Fresh or Frozen (Thawed & Drained) Raspberries
Dash Ground Cinnamon
Additional Chopped Walnuts, If Desired
In 2 quart saucepan, heat water to boiling. Stir in barley; reduce heat. Cover; simmer 1 hour or until tender. Cool completely, about 30 minutes. In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, walnuts and 1/2 teaspoon ground cinnamon. Cover; refrigerate 2 hours. Stir raspberries into pudding. Sprinkle pudding with dash of cinnamon and additional walnuts before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment