Need a sweet dessert for a group of six? Try this yummy pudding recipe and serve up individual ramekins full of fresh blueberries with a decadent brown sugar and cornmeal topping.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Lightly coat six 6-ounce ramekins or custard cups with cooking spray. Set ramekins in a shallow baking pan. Set aside.

  • Heat and stir milk, brown sugar, cinnamon, and ginger in a large saucepan until the sugar is dissolved. Slowly stir in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir for 3 minutes more. Mixture will thicken.

  • Spoon half of the cornmeal mixture evenly into the prepared ramekins. Top with blueberries. Spoon the remaining cornmeal mixture over the blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on a wire rack for 20 to 30 minutes. Serve warm.


Tip: We do not recommend sugar substitutes for this recipe.

Equipment: Six 6-ounce ramekins or custard cups

Nutrition Facts

3/4 cup
165 calories; protein 5.2g; carbohydrates 30.9g; dietary fiber 1.7g; sugars 21.6g; fat 2.9g; saturated fat 1.6g; cholesterol 9.8mg; vitamin a iu 251.2IU; vitamin c 3.8mg; folate 11mcg; calcium 157.6mg; iron 0.6mg; magnesium 29.9mg; potassium 258.1mg; sodium 57.6mg.

1 1/2 other carbohydrate, 1/2 fat, 1/2 milk