Blueberry And Peach Topped Ginger Pudding Recipe

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

Preparation

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.

Into 4 dessert cups or small bowls, pour pudding mixture. Cool completely, about 30 minutes.

Meanwhile, in small bowl, mix peaches, blueberries and brown sugar. Let stand 15 minutes or refrigerate until serving.

To serve, top pudding with fruit mixture.

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