Blueberry Rice Pudding Parfait
  • 1 container (22 ounces) prepared rice pudding (about 2 1/4 cups)
  • 2 cups fresh or partially thawed frozen blueberries
  • 4 soft nonfat chocolate cookies or brownies, crumbled (about 1-1/3 cups)
  • Prepared whipped topping (about 1 cup)
  • 1/4 teaspoon ground cinnamon
  

 

To assemble parfaits: Into each of four parfait or wine glasses, spoon about 1/4 cup rice pudding; top with 1/4 cup blueberries; sprinkle with 1 rounded tablespoon crumbled cookie. Repeat, ending with cookie. Garnish with whipped topping and cinnamon.

Yield: 4 portions