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
Preparation
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.
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.
Sprinkle pudding with additional walnuts and dash cinnamon before serving.
