Polenta Pudding with Blueberry Topping - 4 pts

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Microwave Polenta Pudding with Blueberry Topping - 4 pts

 

1 cup frozen blueberries

1/2 cup sugar, divided

2 cups 2% reduced-fat milk

6 tablespoons yellow cornmeal

3/4 teaspoon lemon rind

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

 

 

 

 

Combine the blueberries and 1/4 cup sugar in a medium microwave-safe bowl. Cover

with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar

dissolves, stirring after 1 1/2 minutes.

Combine 1/4 cup sugar, milk, cornmeal, and lemon rind in a 2-quart glass

measure; stir with a whisk. Microwave at HIGH 7 minutes or until thick and

bubbly, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry

topping.

 

Yield: 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons

topping)

 

Source: Cooking Light, MARCH 2001

Formatted by Chupa Babi: 07.10.080

 

CALORIES 226 (11% from fat); FAT 2.8g (sat 1.5g,mono 0.8g,poly 0.3g); IRON

0.7mg; CHOLESTEROL 10mg; CALCIUM 153mg; CARBOHYDRATE 45.7g; SODIUM 209mg;

PROTEIN 5.3g; FIBER 1.7g

 

" Cooking cereals in the microwave is very simple. There's no clumping, it's

quick, and the cleanup couldn't be easier. "

 

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