Low Sodium Blueberry Pudding with Pecan Crunch

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Blueberry Pudding with Pecan Crunch

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Ingredients

6 servings

For the pudding

1 ½ cups fresh blueberries
Driscolls Limited Edition Sweetest Batch Blueberries - 11 OZ Fresh Jumbo Blueberries Simple Truth Organic™ Fresh Blueberries Blueberries Signature Select/Farms Blueberries - 18 Oz
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1 cup milk
2 large eggs
¼ cup maple syrup
1 tsp vanilla extract
½ cup gluten free flour
1 tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, melted

For the pecan crunch

¾ cup pecan halves, roughly chopped
2 tbsp maple syrup
1 tbsp unsalted butter, melted
¼ tsp ground cinnamon
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.
2
In a medium mixing bowl, whisk together the eggs, 1 cup milk, 1/4 cup maple syrup, and vanilla extract until smooth and fully combined.

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