Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cooking cereals in the microwave is very simple. There's no clumping, it's quick, and the cleanup couldn't be easier.

Recipe by Cooking Light March 2001


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

226 calories; calories from fat 11%; fat 2.8g; saturated fat 1.5g; mono fat 0.8g; poly fat 0.3g; protein 5.3g; carbohydrates 45.7g; fiber 1.7g; cholesterol 10mg; iron 0.7mg; sodium 209mg; calcium 153mg.