Blueberry Pudding

Recipe from Diabetic Living
Blueberry Pudding
3/4 cup
25 mins
by 5.0 2  people
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  • Nonstick cooking spray
  • 3 cups reduced-fat milk (2 percent)
  • 1/3 cup packed brown sugar*
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup white cornmeal
  • 1 1/2 cups fresh blueberries
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Preheat oven to 300 degrees F. Lightly coat six 6-ounce ramekins or custard cups with nonstick cooking spray. Set ramekins in a shallow baking pan. Set aside.
In large saucepan heat and stir milk, brown sugar, cinnamon, and ginger until sugar is dissolved. Slowly stir in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir 3 minutes more. Mixture will thicken.
Spoon half of the cornmeal mixture evenly into prepared ramekins. Top with blueberries. Spoon remaining cornmeal mixture over blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on a wire rack 20 to 30 minutes. Serve warm. Makes 6 (about 3/4-cup) servings.


  • *Sugar Substitutes:

    We do not recommend sugar substitutes for this recipe.

nutrition information

Per Serving: cal. (kcal) 165, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 31, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 22, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 3.54, Thiamin (mg) 0.1, Riboflavin (mg) 0.26, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 12.1, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 58, Potassium (mg) 258, calcium (mg) 161.55, iron (mg) 0.54, Milk () 0.5, Other Carb () 1.5, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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