Peanut Butter Chocolate Pudding Healthy Recipe
2 cups fresh or frozen blueberries
3/4 cup water
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
1 tablespoon lemon juice
3 to 4 cups cooked wild rice (2/3 to 1-cup, uncooked)
Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the 1/4 cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear.
Stir in the lemon juice and then the cooked wild rice. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping.
Recipe makes six servings at 194 calories, 0.5g fat each.