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Blueberry Cornmeal Pudding Recipe

Blueberry Cornmeal Pudding Recipe

"when I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce," says field editor Lillian Julow, Gainesville, Florida. "Thanks to my microwave oven, it's a quick and easy dessert."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 1 cup fresh or frozen unsweetened blueberries, thawed
  • 1/2 cup sugar, divided
  • 2 cups milk
  • 6 tablespoons yellow cornmeal
  • 3/4 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  • 1. In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once.
  • 2. In a 3-qt. microwave-safe bowl, combine the milk, cornmeal, lemon peel and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1 cup) equals 482 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 417 mg sodium, 92 g carbohydrate, 4 g fiber, 11 g protein.