1 3/4 cups water
1/2 cup uncooked barley
1 container (6oz.) Yoplait Original 99% Fat Free French Vanilla yogurt
1/4 cup maple-flavored syrup
1 cup frozen (thawed) reduced fat whipped topping
1/3 cup chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 cup fresh or frozen (thawed and drained) raspberries
dash of ground cinnamon
additional chopped walnuts, if desired
In a 2 quart saucepan, heat water to boiling. Stir in barley; reduce heat. Cover; simmer about 45 minutes to 1 hour or until tender. Cool completely, about 30 minutes.
in a medium bowl, mix yogurt and maple syrup together. Gently stir in whipped topping. Stir in barley, toasted walnuts and 1/2 teaspoon cinnamon. cover; refrigerate 2 hours.
Stir raspberries into pudding. Sprinkle pudding with a dash of cinnamon and additional walnuts before serving. Makes 6 3/4 cup servings.